Seafood Quiche

Seafood Quiche with a seasoned crust using Finch dehydrated spices and Almond Flour

Quiche is a savory French tart that’s made up of a flaky pastry crust filled with a rich egg custard and topped with cheese.Ideally it has very simple and straightforward components however you can always get creative and add things like seafood and vegetables to make it more flavorful with every bite.

Crust less Quiche is my kind of thing and Keto Friendly

Being Srilankans we always prefer our meals well seasoned and not so bland
That’s when I thought I will twist things up a bit with the regular Quiche Recipe to suit our taste buds because I love Quiche and would eat it all day !!!

Finch has always been my favourite brand to reach out to when I’m in a mood to experiment with new things
Here I have used finch dehydrated spices to season the crust and Finch Almond Meal as a substitute for breadcrumbs in the filling.This brings out the most rich and melt in your mouth texture in your Quiche

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My favourite fillings are mushrooms and spinach with Ricotta or cauliflower and broccoli with corn and cheddar !!! Yummm
I love to prep a large batch of crust less quiche and that makes me a filling breakfast enough to last till dinner…So Win Win
What’s Your Favourite Flavour??COMMENT BELOW

An ideal make ahead freezer meal that can be reheated for kids school boxes or even quick go to lunch packs when you’re having a rush day and don’t want to grab those muffins while getting yourself a caffeine dose on the go!!!

Even if we don’t head out much these days I still find serving this easier to eat while having online school sessions because this is the best way to sneak some veges in and no one will ever know….

Check out my IGTV video on Instagram to see the whole process and show some love by liking and sharing my post.This really helps my page grow
Refer to link attachment below :

Let’s Get Started

You Will Need

  • The Crust
  • The Egg Custard Filling
  • The Toppings

The Crust

You could always take a shortcut and get store bought crust but I always prefer making my pie crust because pies are comfort food and nothing spells comfort food if it’s not made from scratch.This crust can be made ahead of time and freezes really well too

Ingredients :

  • 500g All Purpose Flour
  • 250g Butter
  • 3 Eggs
  • Salt
  • Finch Garlic Powder
  • Finch Onion Powder
  • Finch Oregano Powder
  • Water only if needed

Step One : Add dry ingredients together

Step Two : Mix the butter and flour using your fingers till it resembles breadcrumbs and then

Step Three : Add eggs one by one and combine to make into a smooth dough.Add a sprinkle of water if necessary.I didn’t need much to make this dough

Step Four : Cover in Clingwrap and chill the dough till you prep the rest of the ingredients for filling and add ons

The Egg Custard Filling

You could definitely use only cream with the eggs but I prefer a combination of whole milk, heavy cream, and a spoonful of Almond Powder.This just creates the perfect balance of flavours

Ingredients :

  • 5 eggs and 3 yolks
  • 1/2 Cup Milk
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Finch Almond Powder

Just combine everything together and set aside til you make the toppings and add ons

The Toppings

Toppings can be decided upon your favourite flavours. I love to change my toppings each time according to availability and that way kids feel like they’re eating an entirely different meal each time and as the mommy I get to have the satisfaction of sneaking an assortment of vegetables to the kids diet depending on what’s in the fridge on that particular day ???
No Food Waste = Smart Cooking

Remember to pre cook the add ons before mixing them together with the egg custard mixture.These little tips help to create the most seasoned pie

Our favorite toppings :
Spinach and Mushrooms with Ricotta
Cauliflower and Broccoli with Corn and Cheddar
Chicken Ham and Kale
Caramelised Onions and Mushrooms
Buttered Garlic Asparagus

Today I made a Seafood Quiche using Fresh Prawns with Tuna

Ingredients :

  • 2 tbsp Butter
  • 2 tbsp Garlic chopped
  • 1 B Onion finely chopped
  • 1 CarrotCubed
  • Half a stick Celery chopped
  • 1 Capsicum sliced
  • 1/2 Cup Kernal Corn
  • 250g fully cleaned Fresh Prawns
  • 1 Cup Cooked or Canned Tuna
  • Lime juice of one lime
  • Finch Liquid Aminos
  • A tsp Vegeta (Optional)

Step One : Heat butter in a pan and sauté the fresh prawns.Season with salt and pepper.Set this aside

Step Two : Add more butter in the same pan and brown the garlic and onions till beautifully golden.

Step Three : Add Carrots Capsicums and Celery

Step Four : Add the rest of the vegetables and vegeta.Mix Well

Step Five : Add Seafood and mix well

Step Six : Finally add in the liquid aminos and lime juice.

The filling is ready. If you feel there is liquid in this mixture strain it off as much as you can unless you don’t mind that flavour.

Now that everything you need is ready
Let’s move on to the next step and Start Assembling

Step One : Roll out the chilled dough to fit your tart tin and neaten the edges
I used mini tartlet tins and made about 20 of them using this quantity mentioned above

Step Two : Chill the tart tins for at least 20 minutes before baking
You could blind bake them but today I decided not to because I didn’t have the time.But you could definitely go ahead and use a semi cooked tart crust for this quiche if you have the time and patience

Step Three : Spoon in the filling
Get creative and make your own toppings

Step Four : Pour the Egg Custard mixture

Step Five : Top with Cheese

Step Six : Bake in a preheated oven at 180’ for atleast 30 minutes or until you see the top is getting beautiful and golden

Serve Warm or this could be served chilled too if you prefer it that way…

Would love to see your remakes on this deliciousness.Be sure to tag me on social media or send me a screenshot of your post so I can re share them on my stories

Stay Safe and Stay Home

Much Love ?? Nuzrath

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