Seaweed Recipes

Dulse Quiche

Dulse Quiche


1 small packet (about 250g) of ready-made shortcrust pastry
17g dulse
50g cheese (grated)
3 or 4 eggs
300ml milk
Assorted chopped vegetables (optional)


Roll out the pastry to fit a greased and lined 20cm pie/flan dish and line the dish with the pastry. Leave to rest for 30 minutes at room temperature, then trim the excess pastry off the dish.

Preheat the oven to 200C/gas mark 6. Finely chop the dulse – preferably in a blender. Place into a sieve and put into a bowl of water for 10 minutes. Remove the sieve from the bowl and pat the dulse dry. Sprinkle the chopped dulse and grated cheese into the pie dish. Put the eggs into a jug and beat, then add the milk to the eggs and beat. Pour the mixture into the pie dish. Season with salt and pepper. Bake for 20 minutes or until the egg mixture is firm. Check with a skewer – it should come out clean.

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