Summer Sole Quiche Recipe

Name: Summer Sole Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prepared 10-inch pie shell; 1 lb pacific sole fillet; ¼ cup pimento stuffed olive, sliced; ½ cup sweet red pepper, chopped; ¼ cup green onion, chopped; 4 large eggs; ¼ cup light cream; ¾ cup ricotta cheese; ¼ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon white pepper; parmesan cheese

Servings: persons

1 prepared 10-inch pie shell
1 lb pacific sole fillet
¼ cup pimento stuffed olive, sliced
½ cup sweet red pepper, chopped
¼ cup green onion, chopped
4 large eggs
¼ cup light cream
¾ cup ricotta cheese
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon white pepper
parmesan cheese

1
Cut sole fillets in half lengthwise, then cut across into pieces about 1 1/2 inch long.
2
In bottom of pie shell, layer olives, red pepper, and green onion in order given.
3
Spread sole evenly over all.
4
In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
5
Pour mixture over sole to 1/8 inch from top edge of crust.
6
Sprinkle generously with parmesan cheese if desired.
7
Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
8
Chill in refrigerator.
9
Before serving dust with paprika if desired.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 prepared 10-inch pie shell, 1 lb pacific sole fillet, ¼ cup pimento stuffed olive, sliced, ½ cup sweet red pepper, chopped, and more.

Yes, Summer Sole Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Sole Quiche

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