Summer Sole Quiche

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Yummy fish quiche. Great as a dinner quiche, or made in smaller tart shells as an appetizer.

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Steps

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Cut sole fillets in half lengthwise , then cut across into pieces about 1 inch long.

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In bottom of pie shell , layer olives , red pepper , and green onion in order given.

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Spread sole evenly over all.

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In a bowl or blender , combine eggs , cream , cheese , and seasonings and blend well.

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Pour mixture over sole to 1 / 8 inch from top edge of crust.

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Sprinkle generously with parmesan cheese if desired.

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Bake in preheated oven 350f 35 to 40 minutes or until a thin knife inserted in custard comes out clean.

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Chill in refrigerator.

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Before serving dust with paprika if desired.

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Ingredients

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10-inch pie shell, sole fillet, pimento stuffed olive, sweet red pepper, green onion, eggs, light cream, ricotta cheese, paprika, salt, white pepper, parmesan cheese