I had a hankerin’ for a different quiche. Realistically, mine are typically some combination of bacon, onions, and a variety of vegetables. I started looking through recipes until I decided on a combination crab/shrimp quiche, then pulled together my ingredients.
Best. Quiche. Ever. I loved it so much that I made a second one the next day to make sure I remembered everything I’d done, and wrote it down so I wouldn’t mess it up. Try this. Seriously. It’s so good.
Par baked pie shell
4 large eggs
1 c. heavy whipping cream
4 oz. gruyere cheese, shredded
1/2 lb. large cooked shrimp, peeled, deveined, and chopped
1/2 lb. lump crab meat, or imitation crab shreds
1/2 green, yellow, orange, or red bell pepper
2 small scallions, sliced (including tops)
1/2 c. chopped fresh asparagus, thin stalks
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1 tsp. seafood seasoning
1/4 tsp. fresh ground nutmeg
Once again, I’m not a pastry person, so I use a pre-made, store bought dough and unroll it into my pie plate. If you love making your own pastry, go for it. It will only increase the level of scrumptious. 🙂
Make plenty of perforations in the dough, then par bake for 8 minutes in a 350 degree oven.
Whisk the eggs and cream. One at a time, add the seasonings to the egg mixture. I use a seafood seasoning that I buy at a local spice shop. I’m posting the ingredients in it so that you can duplicate it if you’d like (or just go to http://www.thespiceagent.com and order it).
Once your pie crust is par baked, layer the cheese, peppers, scallions, asparagus, shrimp, and crab. For the peppers, I get the multi colored minis, and use one of each color. It’s pretty :-).
Pour the egg mixture over the filling and bake in the 350 degree oven for 40-50 minutes. Check for doneness by inserting a knife in the center, which should show moist but not wet when removed.
Let cool 15 to 30 minutes.
Enjoy! If you have leftovers, you can reheat in the microwave, 80% power for 60-75 seconds per slice.