Quiche Kenepuru

Quiche Kenepuru is named for the Kenepuru Sound at the top of New Zealand’s South Island, where green-lipped mussels are harvested by the bucket. This rustic Kiwi quiche treats chopped mussels like little nuggets of ocean flavor, folded into a cream-and-egg custard with onion, cheese, and marjoram.

The cornstarch whisked into the cream serves a specific purpose. It stabilizes the custard so it sets properly without weeping around the rich mussel liquid. Marjoram is the defining herb (milder than oregano but equally at home with seafood) and gives the quiche a herbal backbone that oregano or thyme can’t quite replicate. The two-stage baking (a hot 400°F / 200°C start to set the crust, then a lower 325°F / 165°C finish) prevents the custard from puffing and cracking while ensuring a crisp bottom.

Chef Tips

• Chop the mussels into bite-sized pieces. Whole mussels overpower individual bites; too-fine dice disappears entirely.
• Blind-bake the pastry shell for 10 minutes before adding the filling if your crust tends toward soggy bottoms.
• Use smoked mussels for extra depth of flavor and a Kiwi BBQ-smoky edge.
• Let the quiche rest 15 minutes before slicing. It firms up and slices cleanly.

Variations

• Swap mussels for canned clams, baby scallops, or flaked salmon if mussels are unavailable.
• Replace marjoram with fresh parsley, chives, or dill for a brighter herbal note.
• Add a handful of baby spinach or sauteed leeks to bulk up the filling.