Scallop & Shrimp Quiche
Created by:
Helen Brady, Sales Representative
Viking Village -- Commercial Seafood Producers
Barnegat Light, NJ
Notes:
This recipe includes directions on making the crust from scratch. Although
this is the preferred method, a high quality pre-made crust will also work. Please
feel free to experiment with this recipe as many types of seafood and flavors would
pair well together.
Quiche Crust:
- 2 ½ Cups Flour
- ½ t Salt
- ¼ Cup Crisco
- ½ Cup Butter (you can eliminate Crisco and use ¾ cup butter)
- 6 to 7 T Ice water
Mix flour and salt. Cut in butter and Crisco using a pastry cutter.
Sprinkle water over flour mixture, one tablespoon at a time. Mix lightly with a
fork, using only enough water so that pastry will hold
together when pressed. Divide
in half and roll out two crusts. Place in quiche dish.
Filling:
- 1# Viking Village sea scallops or pieces
- 1# Raw shrimp, p&d, tail off
- 1 Leek, cleaned
- 10 Strips Bacon
- 4 Large eggs
- 2 Cups Whipping cream
- 3 Oz. Cheddar cheese, grated
Sauté scallops and shrimp for about 3 minutes in olive oil. Set
aside, let cool, and then dice cooked product.
Sauté properly cleaned, thinly sliced leek. Saute bacon over medium
heat in a large skillet until brown and crisp.
Transfer to paper towels.
Mix 4 eggs and 2 cups whipping cream for each quiche. Salt &
pepper to taste.
Add diced scallops and shrimp, leeks, and crumbled bacon evenly
to each crust. Pour in egg mixture being careful not to overfill crust.
Sprinkle 3 oz. of grated cheddar cheese to each quiche and press
down. Bake quiche at 425 for the first 15 minutes and then reduce heat to 350 and
bake for an additional 20-25 minutes.
Remove quiche from oven and let set for a few minutes prior to
serving.