January 19, 2009

Thoughts of the Beach: Seafood Quiche

In the midst of the quiet and cold beyond my kitchen patio doors my mind is actually 1700 miles away... at the beach. With Spring Break coming up in March our oldest daughter was hoping to take a senior trip but with cheering 5 nights a week she's had little time to work at the coffee shop and her finances are low. She decided instead to ask us to move our 'annual' April vacation up to March so she and her friend could go 'with' us but still have their own little senior trip vacation. Brilliant child. Go with Mom and Dad so the gas and food and entertainment is covered! Ha.

But in honor of such, I want to give you a recipe that makes me think of the beach every time we make it because we did, indeed, prepare this at our beach resort every year for the first 6 or 7 years we visited. I first started making this quiche back in 1993. I've not made it about 2 years now, but it's still in my Family Favorites recipe book that I keep handy and perhaps it's time to make it again!

Seafood Quiche

9" pie shell
1 c shredded swiss cheese
1/3 c diced green onion
1 c baby shrimp or crab
4 eggs
2 c heavy whipping cream
1/2 t salt
white pepper

Heat your oven 425. Sprinkle the shrimp, cheese and onion on the bottom of the pie shell. Beat the eggs. Beat the salt with the whipping cream until thickened but not holding it's shape. 30 seconds is enough. Beat in the eggs and pepper. Pour into the shell. Bake 15 minutes at 425 and then reduce heat to 300. Bake 30 minutes. Remove from oven and let stand 10 minutes to set up.Print Friendly and PDF