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Seafood Quiche


1 Pillsbury ready crust
6 eggs
1 1/2 c. milk
1/2 c. sour cream
1 1/2 c. shredded Swiss or Montery Jack cheese
1 sm can crab meat, drained, or 4 oz. Imitation crab
12 pre-cooked shrimp, tails removed
1-4 oz. Cooked white fish fillet (optional)
1/2 c. diced Vadalia onion
1/2 c. diced green pepper
3/4 t. garlic powder or 2 fresh garlic cloves, crushed
1/4 t. white pepper
1/2 t. dill weed
1/2 t. basil
1 t. prepared mustard

Spray pie pan with non-stick spray. Put crust in pan and crimp edges. Place onion, green pepper, crabmeat, white fish, and shredded cheese in piecrust. Blend eggs, milk, sour cream, and spices in blender. Place shrimp in ring around the edge of the quiche. Pour liquid over ingredients in pie shell. Bake on bottom rack at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until quiche is set in the middle and is golden brown, about another 30-40 minutes. Serves 6.