1 In a large pot, add your mussels and all the ingredients: white wine, cream, shallots, parsley, a bit of lemon thyme flowers and the bay leaves, a few grains of salt and 3 good grinds of pepper and the pinch of turmeric. Cover and cook for about 5 minutes, until all the mussels are completely open.
2 Pour your mussels into a large colander set over a bowl to drain, removing the bay leaves.
3 Pour the cooking liquid into a pot and reduce it while you remove the mussels from their shells (keep a few in the shell for garnish).
4 In a bowl, break your 4 eggs, beat them lightly, then slowly pour in while stirring the warm mussel cooking liquid.
5 Preheat your oven to 210° (400°F).
6 Spread the mussels in the pre-baked pastry shell and pour the egg and mussel juice mixture over them.
7 Bake in the middle of the oven: 12 minutes at 210° (400°F) then 20 minutes at 180° (350°F).
8 Turn off the oven, open it, brush the top with a little salted butter and let your quiche rest for 10 minutes. Then serve, garnishing the edges with the reserved mussel shells.
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