Recipe: Smoked mullet & green onion quiche

I LOVE smoked mullet. Love! So I was thrilled to find very good smoked mullet being sold at the two farmer’s markets I shop at the most: 441 Market on Saturday mornings and the downtown market on Wednesday afternoons. I bought a big half-mullet last weekend and have been thinking about all the things I could make with it.

Pretty pie crusts are not my forte, but it tastes good, and that's what matters the most.

Smoked Mullet & Green Onion Quiche with Goat Cheese

1 single-crust pie crust, homemade or frozen
3 eggs
1/3 c cream
4 oz Glades Ridge goat cheese, cream cheese, or queso fresco
4 green onions from Farmer John, minced
1/4 cup of flaked smoked mullet from Smokin’Mullet
salt & pepper

Heat oven to 425. Parbake crust for 10 minutes, just to get it started. While the crust is in the oven combine eggs, cream and goat cheese in a blender and blend until it’s fully combined. Take out the crust and remove the pie weights. Sprinkle flaked fish and green onions over the bottom of the crust, then pour over the egg custard. Season with salt & pepper and put back in the oven. Wait 10 minutes, then lower oven temp to 350 and bake until the custard just barely wiggles in the center.

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