Crab and shrimp take something as ordinary as a quiche and elevates it to new levels, in this recipe. Add it to a buffet table, serve for a light dinner, or whip one up for brunch alongside a green salad and crusty rolls. If you aren't fond of mushrooms, they can be omitted. The leftovers are just as delicious, and so easy to eat.
One 9 inch deep dish pie crust
1 1/2 tbsp butter
1 1/2 cups mushrooms, thinly sliced
one 60 g can crab meat, drained
4 oz cooked shrimp
3/4 cup grated Swiss cheese
2 large eggs
3/4 cup half and half
pinch ground nutmeg
salt and pepper
Pre-heat the oven to 425 F.
Prick the bottom of the pastry shell with a fork in a number of places. Cover with foil and bake for about 10 minutes, before removing the foil and baking another 3 minutes. Turn the oven temperature down to 350 F.
Melt the butter in a fry pan over medium heat, then add the mushrooms and sauté until lightly browned. Add the green onions and sauté a minute longer. Scatter the mushrooms, onions, crab, shrimp, and cheese.
In a bowl, whisk together the eggs, half and half, nutmeg, salt and pepper. Pour over the crab and shrimp in the pastry shell. Bake for about 35-40 minutes, or until the center is set and firm, not jiggly. Cool about 10 minutes before cutting and serving.
Makes one pie, which serves 6
Adapted from The Easy Gourmet