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Zesty Fish and Broccoli Quiche https://www.metro.ca/userfiles/image/recipes/quiche-brocoli-poisson-blanc-zestes-agrume_v2-6825.jpg PT20M PT40M PT1H00M
Bring a pot of water to a boil, reduce heat to low and poach fillets for 3-5 minutes until opaque. Remove, drain and shred fillets. Set aside.Cook broccoli florets until tender-crisp.Line a pie tin with puff pastry. Prick pastry with the tip of a knife.Preheat oven to 375°F (190°C).In a bowl, beat eggs, milk and cream. Blend in shallot, green onion and orange and lemon zest. Season to taste.Put shredded fish in the bottom of the pie tin. Add broccoli florets. Pour egg mixture over top and bake 30 minutes.
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2 whitefish fillets, ex. Pacific Cod, Atlantic Haddock 0.500 commercial puff pastry 6 egg 1 cup (250 mL) milk 1/2 cup (125 mL) 15% cooking cream 1 minced small shallot 1 minced green onion or chives 1/2 orange 1/2 lemon Salt and pepper to taste 1 head of broccoli cut into florets
Zesty Fish and Broccoli Quiche

Zesty Fish and Broccoli Quiche

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    whitefish fillets, ex. Pacific Cod, Atlantic Haddock
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    FROZEN, 400 g, SELECTED VARIETIES


    CHELSEA BONED SALTED COD

    CHELSEA BONED SALTED COD

    $9.99 ea.

    454 g


  • 0.500
    commercial puff pastry
  • 6
    egg
  • 1 cup
    (250 mL)
    milk
  • 1/2 cup
    (125 mL)
    15% cooking cream
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    LACTANTIA CREAM

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  • 1
    minced small shallot
  • 1
    minced green onion or chives
  • 1/2
    orange
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    ORGANIC NAVEL ORANGES

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    2 lb PRODUCT OF U.S.A.


    LARGE SEEDLESS NAVEL ORANGES

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    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    TANGERINES | CARA CARA ORANGES

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  • 1/2
    lemon
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  • Salt and pepper to taste
  • 1
    head of broccoli cut into florets
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    BROCCOLI

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    PRODUCT OF U.S.A.


Imprimer ma sélection

Preparation

Bring a pot of water to a boil, reduce heat to low and poach fillets for 3-5 minutes until opaque. Remove, drain and shred fillets. Set aside.

Cook broccoli florets until tender-crisp.

Line a pie tin with puff pastry. Prick pastry with the tip of a knife.

Preheat oven to 375°F (190°C).

In a bowl, beat eggs, milk and cream. Blend in shallot, green onion and orange and lemon zest. Season to taste.

Put shredded fish in the bottom of the pie tin. Add broccoli florets. Pour egg mixture over top and bake 30 minutes.

Source : Metro

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