Seafood Quiche
By Yankee Magazine|Mar 05 2008|
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
Yield
Serves 6-8
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.
