"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seafood Quiche Recipe

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This recipe for Seafood Quiche, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, February 2, 2007


1 lb. crawfish tails or 1 lb. crab meat or 1 lb. shrimp or 1 lb. total of above seafood combined
2 deep dish pie shells
1/2 stick of butter
5 eggs
1 c. of half and half
1 c. of shredded sharp cheddar or mild cheddar cheese
1 small onion chopped
1 small bell pepper chopped
or 1 c. of chopped seasoning mix (located in the grocery vegetable area) - faster and easier
3 T. Tony Chachere's or Zatarain's seasoning
1 T. salt
1 small can of sliced mushrooms, drained

Directions: Pre-heat oven to 350 deg. F. Melt 2 T. of butter in microwave for 20 - 30 secs. Paint melted butter onto pie shells and place pie shells into oven for about 10 mins., or less, to lightly brown the shells. Remove from oven and place on side for later.

Preheat oven to 400 degrees F. Place remainder of melted butter and remainder of half stick of butter into a medium frying pan and melt butter on a low - medium heat. Add seafood and cook lightly. Add chopped onions and peppers or chopped seasoning mix to the seafood and cook until the onions start to soften slightly. Remove from heat, drain any accumulated water, and place pan on the side for later.

In a large bowl add eggs, half and half, salt, and seasoning (Tony's or Zatarain's). Scramble lightly until mixed well. Add cheese and mushrooms to egg mixture and mix well. Add the seafood mixture to the bowl with the egg/cheese mixture and mix well.

Place pie shells on pans to prevent spillage, and ladle mixture from bowls to the pie shells until pie shells are full.

Place in oven on middle rack and cook for about 45 mins. or until the middle if quiche starts to brown lightly. Test with a toothpick. Stick a toothpick in the center and remove. The tooth pick should be moist, but not wet.

Remove from oven and let cool for 10 mins.
Slice quiche into 1/4 slices and serve.




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