I had a leftover pie crust from making the spinach and crab quiche, leftover flounder from making fish recently, and lots of leftover eggs because I misjudged how many eggs I’d need for a quiche recipe. So last night I decided to try to make another quiche out of all of it. I’ve never heard of a fish quiche and only found a few recipes online for the dish, so I ended up adapting my own recipe, loosely based on this recipe (very loosely, as my fish wasn’t smoked and I didn’t have an onion or onion soup mix). I was a little nervous, but it came out very well! It had a subtle (but not bland) flavor that Corwin and I both liked.
Ingredients: olive oil, 1 lb flounder, 1 refridgerated pie crust, 1-1.5 C shredded swiss cheese, 1-1.5 C shredded mozzarella cheese, 6 eggs, milk, parsley, onion powder, garlic powder, salt, pepper
- Set out the pie crust to warm to room temperature and, if the flounder is frozen, defrost it under slowly running water.
- Lightly grease the inside of a pie dish with olive oil and coat it with flour.
- Mix eggs, parsley, onion powder, garlic powder, salt, pepper, and a little milk (about the amount you’d add to make the eggs fluffy if you were scrambling the eggs) in a bowl. Add however much cheese you prefer and mix in well.
- Let olive oil, parsley, onion powder, garlic powder, salt, and pepper warm in a pan over low heat. Since parsley has a fairly mild flavor, I’d recommend going a bit heaver on it than the other spices.
- Once defrosted, cook the flounder in the pan over medium heat and add spices as needed. The fish will turn white and flaky when it’s done, and I like to brown it a bit on each side to add more flavor. Remove from heat.
- Let the flounder cool, then flake it into the egg mixture and mix in well.
- Unroll the pie crust and place it in the floured pie dish. Fold under any edges that stick out too far past the edge of the dish.
- Pour egg and fish mixture into the pie crust and sprinkle some extra cheese (whichever type you prefer) to just cover the top.
- Bake at 350ºF for about 40 minutes or until the top begins to brown.