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Shrimp and Scallop Quiche















Trans-fat Free


1 each pie shell (9 inch)
1 pound shrimp
½ pound scallops
½ each onions
1 tablespoon sherry
5 large eggs
1 cup light cream (half&half)
¾ cup milk
2 tablespoons all-purpose flour
teaspoon nutmeg
1 teaspoon salt
½ pound swiss cheese
3 tablespoons butter


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

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Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 84054% of calories 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?


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