Shrimp and Crab Quiche
Serves 6
1 pie crust (9 inch) -- pre baked
1 tablespoon butter
1/2 medium onion – chopped
8 ounces shrimp, cooked
8 ounces crab meat
2 large eggs
2 large egg yolks
1 1/4 cups milk
1/4 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
In a medium skillet melt the butter and saute onion until soft. Spread cooked
onions, shrimp and crab evenly over pie crust.
In a large bowl, beat the eggs, yolks, and milk. Add the remaining ingredients
and whisk to combine. Pour into the prepared crust and bake until the custard
is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35
minutes. (Cover the edges of the crust with foil to keep it from burning)
Remove from the oven, remove foil and let cool on a wire rack for 15 minutes
before serving.
Per Serving (excluding unknown items): 305 Calories; 16g Fat (47.8% calories
from fat); 22g Protein; 17g Carbohydrate; 1g Dietary Fiber; 261mg Cholesterol;
554mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 2 1/2 Fat.
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