Summer Sole Quiche

• 1 prepared 10-inch pie shell
• 1 lb pacific sole fillet
• 14 cup pimento stuffed olive, sliced
• 12 cup sweet red pepper, chopped
• 14 cup green onion, chopped
• 4 large eggs
• 14 cup light cream
• 34 cup ricotta cheese
• 14 teaspoon paprika
• 12 teaspoon salt
• 14 teaspoon white pepper
• parmesan cheese

1. Cut sole fillets in half lengthwise, then cut across into pieces about 1 1/2 inch long.
2. In bottom of pie shell, layer olives, red pepper, and green onion in order given.
3. Spread sole evenly over all.
4. In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
5. Pour mixture over sole to 1/8 inch from top edge of crust.
6. Sprinkle generously with parmesan cheese if desired.
7. Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
8. Chill in refrigerator.
9. Before serving dust with paprika if desired.

shell, fillet, pimento stuffed olive, sweet red pepper, green onion, eggs, light cream, ricotta cheese, paprika, salt, white pepper, parmesan cheese

Taken from www.food.com/recipe/summer-sole-quiche-251399 (may not work)