Seafood Quiche Squares
Yield
60 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
crescent roll dough
|
*
|
| 1 | cup |
swiss cheese
shredded |
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 6 | ounces |
shrimp
frozen, cooked, thawed and drained |
|
| 6 | ounces |
crab meat
drained and flaked |
|
| 1 ¾ | cups |
light cream (half&half)
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 6 | large |
eggs
beaten |
|
| 1x | Chopped |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
crescent roll dough
|
*
|
| 237 | ml |
swiss cheese
shredded |
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 173.4 | ml/g |
shrimp
frozen, cooked, thawed and drained |
|
| 173.4 | ml/g |
crab meat
drained and flaked |
|
| 414 | ml |
light cream (half&half)
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 6 | large |
eggs
beaten |
|
|
parsley leaves
fresh, chopped |
*
|
Directions
Heat oven to 400℉ (200℃).
Unroll dough into 4 long rectangles. Place crosswise in ungreased 10 x 15 inch jelly roll pan; press over bottom and 1 inch up sides to form crust.
Firmly press perforations to seal. Bake at 400℉ (200℃). for 5 minutes.
Remove from oven. Sprinkle partially baked crust with cheeses, shrimp and crabmeat.
In large bowl, combine half and half, dry mustard, sauces and eggs; mix well and pour over ingredients.
Sprinkle with parsley. Bake for additional 25 to 35 minutes or until knife inserted in center comes out clean and edge s are golden brown.
Cool 5 minutes; cut into squares. Serve warm.
