Thursday, June 20, 2013

Seafood Quiche

The recipe for my super delicious Seafood Quiche.  This recipe makes two 9-inch, deep dish quiches.  My family loves this recipe. 

2 Frozen“Deep-dish” Pie shells
2 c Cooked Crabmeat, chop and pat dry*
2 c Natural Swiss Cheese, shredded
2/3 c Green Onion, finely chopped

Egg Mix:
6 large Eggs
3 c Whipping Cream or Half-and-Half
¾ Tsp Sea Salt
¾ Tsp Pepper
¼ Tsp Cayenne Pepper

Preheat oven to 425°F.  Mix crabmeat, cheese and onion, divide between the two shells and spread evenly in the bottom of the pastry.  Beat eggs lightly in a large bowl with fork or wire whisk.  Beat in remaining ingredients.  Pour into shells.  Bake 15 minutes.  Reduce oven temperature to 300°F.  Bake about 30 minutes longer or until knife inserted in the center comes out clean.  Let stand 10 minutes before cutting.

*I use flaked artificial crab meat which I cut into smaller pieces.  However, the original recipe allowed for shrimp, seafood sticks (imitation crabmeat) or salmon, none of which I’ve tried. 

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