Sunday, January 15, 2012
This recipe is the one I get asked to make the most. It’s so delicious and comforting. When I make seafood quiche, I make a minimum of 4 pies at once. They freeze wonderfully and thaw quickly. And it’s versatile and perfectly suited for any meal of the day.
Quiche can be dressed up or down. Whole pies for your family or mini pies or as hors d’oeuvres for your party. You can use the finest ingredients just as well as more affordable ones and will have a wonderful product. And you can change which types of seafood you use as well as what types of cheese. It’s a recipe with endless opportunities that’s easily tailored to your taste!
Ingredients for each 9” deep dish pie….
8 oz crab meat (real or imitation)
4 oz shrimp (peeled and deveined, fresh, frozen or canned)*
1-1/2 cups of cheese. I prefer 1 cup cheddar with 1/2 cup Swiss.
4 large eggs
1 cup heavy cream
2 green onion stalks sliced thin
1 tablespoon minced garlic
1 tablespoon hot sauce (optional)
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350°F.
Cook pastry shell per pastry recipe or package instructions.
Beat eggs, cream, green onion, garlic, hot sauce, cayenne pepper, salt and pepper together until well blended.
Place pie shell on a baking sheet. Put crab meat and shrimp into pre-cooked pie shell. Lay the cheese over that in an even layer. Pour egg mixture on top and bake for approximately 30 to 40 minutes or until an inserted toothpick comes out clean. Remove from oven and let sit for 15 minutes before slicing.