Summer Sole Quiche
Celebrate the flavors of the season with this delightful Summer Sole Quiche, a perfect blend of light, flaky fish and vibrant summer vegetables. Featuring tender pieces of sole fillet, sautéed zucchini, and bursts of sweetness from cherry tomatoes, this quiche is nestled in a buttery, golden pie crust and enriched with a creamy egg custard infused with fresh dill. A sprinkle of Parmesan cheese adds a savory finish to every bite. Ready in just over an hour, this show-stopping dish is ideal for brunch, lunch, or even a light dinner. Serve it warm or at room temperature for a beautifully balanced meal that highlights the best of summer's bounty. Perfect for seafood and quiche lovers alike, this recipe is a must-try for seasonal dining.
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Recipe Information
Ingredients
- 1 pre-made or homemade (9-inch) Pie crust
- 2 tablespoons Butter
- 1 medium-sized, finely chopped Shallot
- 2 cloves, minced Garlic
- 8 ounces, cut into bite-sized pieces Sole fillets
- 1 small, thinly sliced Zucchini
- 1 cup, halved Cherry tomatoes
- 3 large Eggs
- 1 cup Heavy cream
- 0.5 cup (preferably whole) Milk
- 2 tablespoons, chopped Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch pie dish. Prick the bottom of the crust with a fork to prevent bubbling. Par-bake the crust for 10 minutes, then set aside to cool slightly.
Heat the butter in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the sole pieces to the skillet and cook for 2-3 minutes, stirring gently, until they are just opaque but not fully cooked. Remove from heat and set aside.
Using the same skillet, lightly sauté the zucchini slices for 1-2 minutes until just tender. Set aside with the sole.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, chopped dill, salt, and black pepper until fully combined.
Spread the cooked sole, zucchini, and halved cherry tomatoes evenly over the par-baked crust. Pour the egg mixture over the top, ensuring all the ingredients are covered. Sprinkle grated Parmesan cheese evenly over the quiche.
Place the quiche on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.
Remove from the oven and let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy your Summer Sole Quiche!
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 15.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
