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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 9-inch frozen deep-dish pie shells
6 large eggs, beaten
1-1/2 cups shredded American cheese (6 oz.)
1/2 cup shredded Monterey Jack cheese
1 pound fresh lump or jumbo crabmeat or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked over
1/2 pound medium shrimp, shelled and deveined
1 bunch green onions, chopped
2 cups heavy or whipping cream
1 teaspoon Creole seasoning
Heat oven to 350. Prick bottoms of frozen pie shells with a fork. Bake 10 to 12 minutes, until lightly browned.
Meanwhile, combine eggs, cheeses, green onions, heavy cream and Creole seasoning in a large bowl until well blended. Fold in shrimp; then gently fold in crabmeat. Divide filling evenly into each pie crust. Bake 50 to 55 minutes until filling is set in center. Makes 12 servings.
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CAJUN SEAFOOD QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 9-inch frozen deep-dish pie shells
6 large eggs, beaten
1-1/2 cups shredded American cheese (6 oz.)
1/2 cup shredded Monterey Jack cheese
1 pound fresh lump or jumbo crabmeat or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked over
1/2 pound medium shrimp, shelled and deveined
1 bunch green onions, chopped
2 cups heavy or whipping cream
1 teaspoon Creole seasoning
Heat oven to 350. Prick bottoms of frozen pie shells with a fork. Bake 10 to 12 minutes, until lightly browned.
Meanwhile, combine eggs, cheeses, green onions, heavy cream and Creole seasoning in a large bowl until well blended. Fold in shrimp; then gently fold in crabmeat. Divide filling evenly into each pie crust. Bake 50 to 55 minutes until filling is set in center. Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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