Return to Content

Seafood Quiche

Seafood Quiche
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Sautéed scallops, shrimp, and crabmeat combined with 2 flavorful cheeses. Superb! (Be sure to simmer the cream; otherwise the custard won't hold together.) --The White House, Wilmington, Vermont

Ingredients:

  • 1 quart heavy cream
  • 5 whole eggs
  • 1 clove garlic, crushed and minced
  • 1 teaspoon celery seed
  • 3/4 cup grated Vermont cheddar cheese
  • Unbaked pie crust in 10-inch quiche pan
  • 1/4 pound shrimp
  • 1/4 pound shredded crabmeat
  • 1/4 pound scallops
  • Butter for sautéing seafood
  • 1/4 cup freshly grated
  • Parmesan cheese
  • 1 teaspoon Spanish paprika

Instructions:

Pour heavy cream in saucepan and heat to a simmer (tiny bubbles will form around inside of pan). Remove from heat. In a large bowl, whisk together eggs, garlic, and celery seed, then add heavy cream. Place cheddar cheese in bottom of pie crust. Sauté all of the seafood in a large saucepan in butter. When seafood is cooked place over cheddar cheese. Then pour cream liquid over all ingredients in the pie crust. Sprinkle Parmesan cheese and paprika over top. Bake in 350 degrees F oven for approximately 30 minutes. Insert knife in center of quiche. If knife comes out clean, quiche is done.
Updated Wednesday, March 5th, 2008

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.