Tilapia Quiche

Tilapia Quiche

  • Servings: 4-6
  • Difficulty: easy
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You could say this recipe is everything but the kitchen sink, I had few freezer items that I needed to use.

I never thought to use fish in a quiche until tonight, I had tilapia filet in the freezer and wanted to make something special with it, did not want to just make another baked fish in the oven…

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I started looking in the freezer and I found half a bag of mixed sliced bell peppers, half a bag of mixed frozen vegetables.

In the refrigerator found a bag of baby spinach and a large zucchini that both would have been tossed in the trash by next week, also had some leftover chopped cilantro, half of an onion, and chopped green onion from the other night when I made chicken fajita…

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Also I had few cups of baking mix that I had to get out of my pantry, I got all the ingredient on my kitchen counter and started writing the recipe….. So the tilapia quiche was born…

So the king of the house said he don’t think this is going to taste good, he never heard of Tilapia Quiche!!! Well neither than I but hey why not, developing a recipe is my game and trying different things is the way to go in my kitchen…

You could use a ready-made pie crust but I loved the crust I made with the ready baking mix, light, crumbly, and airy.

The egg will set but it will have a little juice from the vegetable and I think that is what made it delicious.

My son would never eat vegetables to save his life, he said and I quote” as you know mom normally I don’t eat vegetables, but this is really good” and he asked for second, I thought to myself high five mom for hiding the vegetables…

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Filling

.2 lbs. tilapia filet

.6 extra large eggs

.1/2 cup grated Parmesan cheese

.2 tbsp. butter

.3 tbsp. olive oil

.1 1/2 cup mixed frozen vegetables

.2 cups chopped zucchini

.1/2 medium chopped onion

.3 tbsp. chopped fresh cilantro

.1/2 tbsp. hot curry powder

.1 tbsp. chopped fresh flat leaves parsley

.1 bag baby spinach 5 oz.

.3 garlic cloves chopped

.1 tbsp. salt

.1 tbsp. black pepper

.1/2 tbsp. paprika

.1/4 cup buttermilk

Crust

.2 1/4 cup ready baking mix

.3-4 tbsp. vegetable shortening

.2-3 tbsp. buttermilk

.2 tbsp. fresh thyme

.1/4 tsp. black pepper

Spray a quiche pan with none sticks vegetable spray and set aside.
Line a cookie sheet with aluminum foil and top it with parchment papers.(you will thank me later)

In a food processor, add baking mix, shortening, thyme, black pepper and pulse until it is a coarse mixture, while the processor on add the buttermilk one tablespoon at a time until the dough comes together.

Add the dough to the quiche pan and spread with clean hands making sure to spread it up the sides too.

Freeze for 25 minutes.

In a small bowl, mix spices and salt, and set aside.

Preheat oven 375 (conventional)

To make the filling, cut the tilapia to bite size chunks… on medium low heat, in a large sauté pan heat the oil and butter, add the fish, sprinkle some of the spices and brown for 2- 3 minutes, remove on to a plate and set aside.

In the same pan, add chopped onion and zucchini sprinkle with some of the spices and cook until golden about 3 minutes.

Add the frozen mixed bell pepper, frozen vegetables, and cook for few minutes, sprinkle with some of the spice mixture and mix well…The liquid from the frozen vegetable will deglaze the pan and create delicious flavor.

Add garlic and cook for few seconds, add spinach and sauté until welted remove from the heat and let it cool for 5 minutes.

In a large bowl, whisk eggs, buttermilk, cilantro, green onions, parsley and Parmesan cheese, add the rest of the spice mixture.

Take the crust out of the freezer, place on the prepared cookie sheet, add a little of the egg mixture to the crust, add the cooked fish and spread with spoon making sure its a single layer, top with the cooked vegetables, add the rest of the egg mixture. Some of the mixture will spell but that is why the cookie sheet is covered no worries.

Bake the quiche for 50-55 minutes or until the middle is set, covering it with foil mid way to keep the top from burning.

Let it cool for 10 minutes before slicing.

Serve with tomato salad. Enjoy!

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