Seafood Quiche

Better Homes & Gardens October 2021, p. 39

4 eggs, large

½ cup heavy whipping cream

½ cup unsweetened almond milk

1 teaspoon olive oil

½ cup chopped onions

¼ cup chopped green peppers

¼ cup chopped red peppers

½ cup shredded cheddar cheese

½ cup shredded swiss cheese

1 teaspoon seafood seasoning

Salt and pepper to taste

1 sheet refrigerated pie crust

8 oz lump crab meat

8 oz raw shrimp Peeled and deveined

Preheat oven to 350 degrees. Unroll the crust into a 9-inch pie plate. Cover the pie crust with parchment paper and load pie weights or dry beans over the paper and pie plate. This will anchor the crust as it bakes.

Bake for 15 minutes. Remove the pie crust and set aside.

Combine the eggs, cream, and almond milk in a large bowl.

Heat a skillet on medium-high heat and add in the olive oil, red peppers, onions, and green peppers. 

Always an auspicious beginning to a recipe.

Cook for 3-4 minutes until the onions are translucent and fragrant.

Remove the vegetables from the skillet and add them to the bowl with the eggs and milk.

Add in the lump crab, shrimp, and half of both the cheeses (1/4 cup cheddar and ¼ cup swiss cheese). Stir to combine.

Pour the egg and seafood filling over the pie crust.

Top with the remaining shredded cheddar and swiss cheese.

It overflowed quite a bit.

Bake for 20 minutes.

Adjust the temperature to 300 degrees and bake an additional 15-25 minutes until the quiche has set.

That is a GROSS underestimation of how long this takes to cook. 

But when it finally does get done, it's delicious.

My Rating: 4/5 "Loved the tasty egginiess of this as well as the sweetness of the seafood. It made a great breakfast, lunch, or dinner. My only complaint was that it took like somewhere between an hour and an hour-and-a-half LONGER than the recipe said for it to get done. Fortunately I have a patient partner who was willing to watch it when I had to go to a meeting."