Seafood Quiche

• 1 pastry shell, partially prebaked
• 4 Tablespoons (2 ounces) butter
• ½ cup red bell pepper, minced
• ½ cup scallions, minced
• ¼ pound raw shrimp, shelled and cut bite-size pieces
• ¼ pound sea scallops, cut bite-size
• ¼ pound crabmeat
• freshly-ground pepper
• hot pepper sauce
• 3 eggs, beaten lightly
• ¾ cup half-and-half or light cream
• 2 cups (5 ounces) cheese, coarsely grated.
(A mix of smoked gouda and gruyère is nice.)
Preheat oven to 375 degrees.
Melt butter in sauté pan over medium heat. Add red pepper,
scallions, and shrimp, and sauté gently until shrimp begin to
turn pink. Add scallops and crabmeat, and cook another few
minutes, until just heated through. Season with pepper and
hot pepper sauce to taste. Set aside.
Stir together eggs and half-and-half or cream. Strew 2/3 of the
cheese in the pie shell. Layer on the seafood mixture followed
the remainder of the cheese. Pour the egg mixture over.
Bake in preheated oven about an hour. Quiche will be puffed
and golden brown. A knife inserted near the center will come
out clean when quiche is done.
Allow to rest on a cooling rack (at least 15 minutes before cutting).
Makes one quiche – 8 servings.

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