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Shrimp & Scallop Quiche

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Submitted by gardenelf

Shrimp and Scallop Quiche recipe

YIELD

1 quiche

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
1 453.6
POUND G SHRIMP
shelled
½ 226.8
POUND G SCALLOPS
½ 0.5
EACH EACH ONIONS
chopped
1 15
TABLESPOON ML SHERRY
5 5
LARGE LARGE EGGS
¾ 177
CUP ML MILK
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
0.6
TEASPOON ML NUTMEG
1 5
TEASPOON ML SALT
½ 226.8
POUND G SWISS CHEESE
diced
3 45
TABLESPOONS ML BUTTER

Directions

Preheat oven to 400℉ (200℃).

If using frozen shell, bake at 400℉ (200℃) for 5 minutes to prevent crust from becoming soggy.

Cool. Sauté shrimp, scallops and onion in 1 tablespoon butter and 1 tablespoon sherry until cooked.

Set aside to cool.

Drain. Make filling by beating eggs with half and half, milk, flour, sal teaspoon and nutmeg.

Melt remaining butter and whisk into filling. Spoon seafood mixture into crust and sprinkle with ¾ of the Swiss cheese.

Pour filling over cheese.

Sprinkle with remaining cheese. Bake 15 minutes at 400℉ (200℃) then 40 minutes at 325℉ (160℃) until knife inserted in center comes out clean.

* not incl. in nutrient facts Arrow up button

Comments


anonymous Australia

If you cook the seafood first and then bake the pie for 40 minutes, won't it go terribly tough? WOuldn't the baking process be sufficient to cook the seafood?

Sarah   United States

It is. In fact, it is softer and sweeter that way. To avoid the liquid release, pat shellfish very dry with a paper towel.

anonymous

It might be, but the seafood will release liquid into the quiche and make it watery.

anonymous

The above comment is true- The seafood should be done already

 

 

Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 840 54% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 26g 130%
Trans Fat 0g
Cholesterol 617mg 206%
Sodium 1521mg 63%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 131g
Vitamin A 33% Vitamin C 7%
Calcium 72% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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