Fish souffle – could this count as a quiche?

After a recent discussion with about quiches with As of Now, I stumbled across this fish souffle recipe. Since tasty fish is a rarity in Calgary, and since I am quite bored with the usual baking/ frying, I thought I’d try something else. This recipe is a bit more time consuming, but well worth it if you’re determined to eat something good…

This is what you’ll need:

Veggie mixture you can add to this recipe

Veggie mixture you can add to this recipe

Fish (say 400-500 grams), 2-3 eggs, 1 tablespoon of butter (margarine works too), some cheese (anything you like), 1 tablespoon of flour, 1 cup milk, and extra: garlic, olives, capers, red pepper (or any other veggies you like with fish).

1. Steam the fish – I got some salmon from Superstore, and steamed it.
2. Once the fish is done, remove skin and bones, and place in an ovenproof dish. Use a fork to separate it into small flakes.
3. Optional: cut veggies into small pieces and add to fish: try green/ black olives, garlic, capers, bell peppers etc.
4. In a small pan, melt one tablespoon of butter with one tablespoon of flour. As soon as everything is mixed, add one cup of milk. Stir constantly to make sure the sauce doesn’t thicken. Pour it over the fish and let it cool down a bit.

fish souffle

The end result: fish souffle

5. Add 2-3 egg yolks, one at the time (and mix). After that, add all egg whites (thoroughly mixed). Don’t forget to add salt and pepper.

6. Add cheese (any variety really… I had some grated cheese from Superstore).

7. Put it in the oven (350 F) for 45-60 minutes.

8. Eat it… but not all at once!

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One thought on “Fish souffle – could this count as a quiche?

  1. lookingforward73 says:

    Hmmm.. ‘technically’ I don’t think it is a quiche. But *I* certainly wouldn’t know otherwise if you put it in front of me and told me it was a quiche. LOL! You’ve spurred me to investigate this terms further… check my blog soon for some thoughts.

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