Shrimp and crab quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sheet frozen pre-rolled | |
| Pastry 1/2 of a 17oz package | ||
| 2 | tablespoons | Unsalted butter |
| 1 | medium | Onion sliced thin |
| 3 | mediums | Leeks,white parts only |
| Thin sliced | ||
| 8 | ounces | Cooked crab meat |
| 4 | ounces | Cooked fillet of lemon sole |
| Or other mild, sweet-flavord | ||
| Fish, cut into 1 in. wide | ||
| Strips | ||
| 8 | ounces | Medium cooked shrimp, |
| Shelled, deveined | ||
| 4 | mediums | Eggs |
| 1 | tablespoon | Dijon mustard |
| 1 | cup | Milk |
| 1 | cup | 1/2 and 1/2 |
| ½ | cup | Shredded Gruyere cheese |
| 2 | teaspoons | Fresh chopped thyme |
| 2 | tablespoons | Fresh chives or scallions |
| Green parts only | ||
| ¼ | teaspoon | Ground nutmeg |
| 1 | tablespoon | Fresh italian parsley, |
| Chopped | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper to taste |
Directions
CRUST
FILLING
1) Preheat the oven to 400.F
2) To prepare the crust: on a lightly floured work surface roll out the puff pastry large enough to fit a 9-in pie plate or quiche pan with a 1-inch over-hang. Cut to fit and press gently into edges and up sides of pan and crimp. Brush the bottom of pastry shell with the mustard. Lightly cover with plastic wrap and refrigerate until ready to use.
3) To make the filling: In a large skillet over medium heat, melt the butter and add the onion and leeks. Cover and cook 15 min. or until tender, stirring occasionally. Gently stir in the crab meat, fish, and shrimp just to coat. Reserve until ready to use.
4) In a medium bowl, whisk together the eggs, milk, ½ & ½, cheese, thyme, chives, nutmeg, parsley, salt, and pepper until well blended.
5) Ladle the seafood mixture into the patry shell and pour the egg mixture on top.
6) Bake the quiche for 10 min. Then reduce temp to 350 F and bake for 35-40 min. more or until filling is set and the crust is light golden brown. ( Note: the quiche filling will become firmer as it cools.) Serve quiche at room temp.
Submitted By VERNON PHIPPS On 08-31-95