Shrimp and Scallop Quiche
pie shell (9 inch)
light cream (half&half)
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.