June 04, 2017

Seafood Quiche (with a low carb option for a healthier crust)

This is recipe I first starting making back around... 1991 or 1992 I think!?  I know I made it while we were at the beach in 1993 and from then on it was thought of as the 'beach quiche'.  I always made this with tiny baby shrimp - probably because they were the most affordable option.  But you can use shrimp or crab and even a mixture if you wish.  

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 at least 10 minutes to set up as the texture gets better the longer it sets.

Lower Carb Option!

I didn't know anything about carbs or living sugar-free back in the early 90's but now a better pie crust option might be this one if you are cutting out carbs or living wheat free...

Low Carb, Flour-Free Pie Crust

1 c Honeyville Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water

Combine the dry ingredients in a bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.  Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan.  Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place.  Bake at 350 until golden brown and firm in the center.  Use as you would any pie crust.

Dry ingredients in a bowl

Starting to mix it after the butter is added

Wrap in plastic wrap to chill

Pressed into a deep dish pie pan

Baked to perfection!

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