Recipe Seafood quiche with dill and mesclun salad : Practical and Delicious

Recipe Seafood quiche with dill and mesclun salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Seafood quiche with dill and mesclun salad. You are currently reading Recipe Seafood quiche with dill and mesclun salad : Practical and Delicious. This recipe is the creation of the chef Jane Charlton. Recipe Seafood quiche with dill and mesclun salad requires 25m, cook 20m and serve 4. Caution: allergy Contains gluten, milk, fish, shellfish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Use all your favourite seafood the likes of Australian Prawns, scallops and fish fillet in this special occasion quiche.

Ingredients:

11 Ingredients

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  1 sheet frozen shortcrust pastry (Pampas brand), thawed
  
  
  


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  2 eggs, lightly whisked
  
  
  


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  2 tbsp thin cream
  
  
  


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  1/4 tsp loosely packed saffron threads
  
  
  


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  Salt & freshly ground pepper
  
  
  


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  8 (about 230g) scallops, roe on, drained on paper towel
  
  
  


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  100g white fish fillet cut into 3cm pieces, drained on paper towel
  
  
  


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  10 (about 210g) medium green banana prawns, peeled, deveined, drained on paper towel
  
  
  


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  1 x 120g pkt mesclun salad mix
  
  
  


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  1 tbsp chopped fresh dill
  
  
  


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  3 tsp olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Line a 20cm-diameter quiche pan with removable base with pastry. Place in fridge for 5 minutes.
  
  
  


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  Step 2
  
  
  
  
  Whisk eggs, cream and saffron in a medium bowl. Set aside for 1 minute for saffron to infuse. Season with salt and pepper.
  
  
  


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  Step 3
  
  
  
  
  Scatter the seafood over the base of the quiche. Pour in the egg mixture. Bake in the oven for 15-18 minutes or until almost set. Remove from oven and set aside for 5-7 minutes to set.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, combine the mesclun salad mix, dill and oil in a large bowl. Serve the quiche with the salad.
  
  
  

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