Thanks!Does anybody have recipe for Seafood Quiche?
SEAFOOD QUICHE
1 unbaked pastry shell, regular size baking shell
1/2 lb. sliced Swiss cheese
1/2 c. sm. shrimp
4 oz. frozen canned crabmeat
Line pastry shell with double slices of cheese. Cover cheese with a layer of shrimp and a layer of crabmeat.
Beat together:
2 beaten eggs
1 c. whipping cream
1/2 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne
Combine the above with:
1 tbsp. sherry wine
1 tbsp. melted butter
Pour mixture over seafood. This may now be refrigerated or frozen. To serve: Bake for 40 minutes at 375 degrees until light brown. Quiche should stand for at least 20 minutes before serving.
You can do that or you can try other one's at this website.Does anybody have recipe for Seafood Quiche?
1 (9 inch) unbaked pie crust
filling:
4 slices thick sliced bacon
1/2 package frozen chopped spinach, thawed (about 5 ounces)
1/2 cup (4 ounces) of low fat sour cream
salt and pepper to taste
2 tablespoons olive oil
1/2 small onion, finely diced
4 ounces fresh mushrooms, finely diced
1.5 cups of cooked seafood (prawn, crab, mussel, scallop etc)
1 cup of Shredded Monterey Jack cheese + Shredded Cheddar cheese + grated Parmesan (or any hard cheeses you like)
4 eggs
3/4 cup half-and-half
1 tablespoon fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste
Unroll the pie crust onto a 9-inch oiled pie plate. Keep it in the refrigerator while you prepare the filling.
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Cook spinach according to package instructions. Allow to cool, then squeeze dry.
Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in cooked seafood and cooked bacon. Remove from heat.
In a large bowl, combine spinach, sour cream, salt and pepper. Spread into pie crust. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pie. Whisk together eggs, half-and-half and thyme. Season with salt and pepper, and pour over pie.
Place pie on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 10 to 15 minutes before serving.
Both of these are tried and loved by all here. I'm partial to the first, as it is less expensive/not as time intensive, but the second is quite devine! Two or three others that I hope to dig out and post. Hope this is what you are looking for ;)
SEAFOOD CREAM CHEESE QUICHE
';This is a very delicious seafood quiche, I have made this quite often for a luncheons, everyone just loves it. This recipe make 2, 8-inch pies, just divide all ingredients evenly between the two pie shells. If my memory serves me right, I believe the original recipe called for one large deep-dish, 10-inch pie plate, but I prefer to make it into two, 8-inch pies.'; Submitted by: KITTENCAL
2 unbaked pie pastry (use 8 or 9-inch)
1/4 cup chopped celery (or to suit taste)
1/3 cup onion, chopped (or to suit taste)
1 (8 ounce) package cream cheese, softened
1/4 lb grated swiss cheese
1 lb uncooked shrimp, shelled, deveined
3 tablespoons butter, melted
5 large eggs, beaten
1 cup whole milk or half-and-half
1. Set oven to 425F degrees.
2. In a saute pan, melt the butter, and saute the onion and the celery, until soft.
3. Add in the shrimp, cook until the shrimp are pink in colour; set aside.
4. Divide the cream cheese in half, and cut the cream cheese into 1/4 inch pieces; sprinkle evenly into the bottom of the two pie crusts.
5. Top with the sauteed shrimp/onion mixture.
6. Top with the grated Swiss cheese.
7. Mix together the milk and eggs; divide evenly between the two pie crusts.
8. Bake for 10 minutes at 425F degrees.
9. Reduce the temperature to 350F degrees, bake for 30 minutes more.
My Notes: Can substitute half/or all of the shrimp with immitation crab; add fried bacon pieces; add either cooked chopped spinach or steamed broccoli; want to experiment with different cheeses.
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SAN FRANCISCO SEAFOOD QUICHE
';If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!'; Submitted by: Leslie in Texas
2 unbaked pie shells
1 (6 ounce) package frozen king crab meat, thawed and drained
1 1/2 cups cooked shrimp, chopped
8 ounces swiss cheese, shredded
1/2 cup celery, finely diced
1/2 cup green onion, thinly sliced, including green part
1 cup mayonnaise
2 tablespoons flour
1 cup dry white wine
4 eggs, slightly beaten
1. Combine crabmeat,shrimp,cheese,green onions, and celery.
2. In another bowl, combine mayonnaise,flour,wine, and eggs.
3. Mix all ingredients together well, and divide the mixture between the two pie shells.
4. Bake pies in a 350掳F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
5. Quiches may be frozen before baking; bake frozen quiche in 350掳Foven for 50 minutes.
6. Leftover quiche may be heated in a 300掳F oven for 15 minutes.
Ingredients:
6 ounces crabmeat
1/2 cup bread crumbs
1/2 cup milk
2 eggs, beaten
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice 1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
salt to taste
ground black pepper to taste
1 pinch cayenne pepper
1 pinch paprika
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
2. Pick through the crab meat and remove any bits of shell or cartilage.
3. In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.
4. Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.
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