Snap, Sizzle & Cook

Sharing my love of food

Smoked Mussel Quiche

I cook most Sunday’s for my family and the meal that ends up on the dining room table depends entirely on my mood when I wake up on Sunday morning. Normally I’m quite knackered after the week including Saturday’s activities so I prefer to just relax on the couch and do “catching-up” TV watching snacking on all sorts of MSG laden foods that are downright bad for you. When I’m in one of those “laid back” moods and don’t feel like slogging in the kitchen for too long, I lean more towards easily prepared, wholesome yet filling meals. One of those meals is the classic quiche which I just love. It’s versatile and can be filled with just about anything. I decided that I’ll try a quiche filled with smoked mussels only because I had 2 tins in the cupboard. Well, blow me down, cottonseed oil and all, the quiche was absolutely scrumptious. This is exactly what I love about cooking and baking………. mixing different ingredients, being adventurous, creative and just going for it and if it’s a flop then so what! Here’s my simple recipe for Smoked Mussel Quiche.
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For the Puff Pastry:
1.5 cups flour
170g butter
1 tsp salt
2 tsp white vinegar or lemon juice
1 egg yolk
4 Tbsp cold water

Cut butter into flour and salt till it is well combined. In a separate bowl, mix remaining wet ingredients and add to flour and butter mixture. Once dough has formed store in cling wrap and refrigerate for 30 minutes before use. Roll pastry out onto a floured surface and line a greased 30cm loose-bottomed quiche/flan tin with the pastry. Place a sheet of baking paper over the pastry, fill with baking beans and blind bake at 180 degrees Celsius for 15 minutes. Remove from oven and prepare filling.
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Smoke mussel filling:
2 tins of smoked mussels in cottonseed oil (drained)
1 onion
Half a cup of finely chopped parsley
Butter for frying
3 eggs
250ml milk
125 ml cream

In a saucepan, melt the butter and sauté onions till transparent. Add the chopped parsley and both tins of smoked mussels. Sauté for about 5 minutes and remove from the heat. Line the pastry with the mussel mixture and ensure even distribution. In a separate bowl, mix the eggs, milk and cream well and pour gently over the pastry shell. Bake at 180 degrees for 35 minutes. Enjoy with a salad or just on its own.
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