I live in coastal southern California where finding fresh seafood on a daily basis is only a matter of driving a few miles to the marina. But the one thing I never find fresh is herring, AKA: Kippers. It’s even a bit tough finding them tinned, but I somehow manage. My favorite brand is Bar Habor.
Herring is a small fish that people like me adore. It has a moderately “fishy” flavor, good texture and packed with omega 3s. This fish has a long and important history and is adored by the British, Scandinavians, Jamaicans and yours truly! It is sustainable and quite delicious.
I created this recipe for Tomato Basil Herring Quiche because I like the flavor of eggs and herring together. The two make a truly posh and practical meal. It’s easy to put together, presents well and won’t break the bank. I made this quiche crustless to help cut down on calories and it simply does not need it. Instructions for quiche are as follows:
Pre-heat the oven to 350 degrees. Spray a tart tin with oil and set aside until ingredients are mixed.
– 3 ounces of tinned herring in tomato basil sauce (boneless but skin on), crumbled
– 8 brown eggs
– ¼ cup freshly grated Parmigiano Reggiano or whatever hard cheese you have in the refrigerator
– ¼ cup half and half
– 1/4 chopped red onion
– 1 teaspoon sea salt
– ½ teaspoon white pepper
– 1 teaspoon fresh thyme
– ½ roasted red bell pepper, chopped
Beat the eggs and half and half together. Add the thyme, sea salt, white pepper, roasted bell pepper and crumbled herring. Pour the ingredients into the tart tin and bake for 25 minutes. Turn off the over and allow the quiche to rest in the oven for 10 minutes. Remove and allow to cool before cutting and serving.