Seafood Cream Cheese Quiche |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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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. Ingredients:
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 1 cup half-and-half |
Directions:
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.
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