Flounder bag limits may not be much these days, but you won’t need a lot of meat to make this tasty and satisfying dish. Just a pound of fillet will go a long way toward serving four or six, depending on their appetites.
1 9-inch frozen pastry pie crust
1-pound flounder fillet cut into long strips
1 cup chopped roasted peppers (drain well)
4 eggs – beaten
1 cup heavy cream
1 cup milk
Salt and white pepper to taste
In a large bowl, combine the chopped peppers, eggs, cream, milk, salt and pepper, and mix until blended. Pour half of the mixture into pie crust. Arrange the strips of flounder over the mixture in a circular pattern. Gently spoon the rest of the mixture over the fillets, smoothing it out evenly. Bake in a preheated oven set at 375 degrees for about half an hour or until a knife inserted in the center of the quiche comes out clean. Serve in wedges.