Shrimp and crab quiche

6 servings

Ingredients

Quantity Ingredient
1 Sheet frozen pre-rolled
Pastry 1/2 of a 17oz package
2 tablespoons Unsalted butter
1 medium Onion sliced thin
3 mediums Leeks,white parts only
Thin sliced
8 ounces Cooked crab meat
4 ounces Cooked fillet of lemon sole
Or other mild, sweet-flavord
Fish, cut into 1 in. wide
Strips
8 ounces Medium cooked shrimp,
Shelled, deveined
4 mediums Eggs
1 tablespoon Dijon mustard
1 cup Milk
1 cup 1/2 and 1/2
½ cup Shredded Gruyere cheese
2 teaspoons Fresh chopped thyme
2 tablespoons Fresh chives or scallions
Green parts only
¼ teaspoon Ground nutmeg
1 tablespoon Fresh italian parsley,
Chopped
1 teaspoon Salt
½ teaspoon White pepper to taste

Directions

CRUST

FILLING

1) Preheat the oven to 400.F

2) To prepare the crust: on a lightly floured work surface roll out the puff pastry large enough to fit a 9-in pie plate or quiche pan with a 1-inch over-hang. Cut to fit and press gently into edges and up sides of pan and crimp. Brush the bottom of pastry shell with the mustard. Lightly cover with plastic wrap and refrigerate until ready to use.

3) To make the filling: In a large skillet over medium heat, melt the butter and add the onion and leeks. Cover and cook 15 min. or until tender, stirring occasionally. Gently stir in the crab meat, fish, and shrimp just to coat. Reserve until ready to use.

4) In a medium bowl, whisk together the eggs, milk, ½ & ½, cheese, thyme, chives, nutmeg, parsley, salt, and pepper until well blended.

5) Ladle the seafood mixture into the patry shell and pour the egg mixture on top.

6) Bake the quiche for 10 min. Then reduce temp to 350 F and bake for 35-40 min. more or until filling is set and the crust is light golden brown. ( Note: the quiche filling will become firmer as it cools.) Serve quiche at room temp.

Submitted By VERNON PHIPPS On 08-31-95

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