Fresh shrimp and lump crabmeat make this quiche a seafood lover’s delight.
Downloads:Quiche aux Fruits de Mer Recipe
Recipe adapted from Quiche Me Quick by Mary Ann Click
6 tablespoons minced green onion
3 tablespoons butter
1/2 cup cooked fresh shrimp
1/2 cup fresh lump crabmeat, picked for shell
2 tablespoons Madeira wine
3 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 recipe Quiche Shells (see download)
1 cup grated Swiss cheese
• In a medium skillet over medium heat, sauté the green onion
in the butter until tender but not brown. Add the shellfish, and
stir for 2 minutes. Add the wine. Raise heat to high, and bring
to a boil, then remove from heat, and allow to cool slightly.
• Preheat oven to 375°.
• In a medium bowl, beat the eggs with the cream, salt, and pepper.
Gradually add the shellfish mixture. Pour into the prepared
shells, and sprinkle each evenly with cheese.
• Bake in upper half of oven for 25 to 30 minutes.