coarsely chopped 1/4 cup sherry 3 small eggs 1 cup heavy cream 1 dash salt 1 pie crust -- (8 inch) 1 tablespoon butter Boil celery in minimum of water for 5 minutes or until beginning to soften. Dra in and place celery in bowl with lobster; over this, pour sherry, stir gently a nd allow to stand for 30 minutes. Beat eggs, add cream and salt and beat again. Arrange the lobster mixture over the bottom of the crust; pour over it the cre am mixture and dot with butter. Place pan on a cookie sheet and slide into a pr eheated 350 degree oven. Bake for 40 minutes and cook 30 minutes before serving . Recipe from "One Million Recipes CD" busted by Judy R.
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Seafood Quiche
This seafood quiche is perfect for any time of day, and can be made with the freshest ingredients for a delectable dish.
-1 refrigerated pie crust (or frozen deep-dish pie crust) -1 1/2 cups chopped cooked, peeled shrimp -1 cup shredded sharp Cheddar cheese -1 cup (2-3 inch pieces) asparagus -1/2 cup crabmeat, picked over -1 1/2 cups half-and-half -3 extra-large eggs, lightly beaten -1/2 teaspoon salt -1/2 teaspoon ground pepper -1/2 teaspoon garlic powder -1/4 teaspoon dried dill weed
Instructions: 1. Preheat the oven to 350° F. Unroll the pie crust and fit it into a deep-dish pie plate. Fold and crimp the edges. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven. Remove the beans or rice and paper, and set aside. 2. Sprinkle the crust with the shrimp, cheese, asparagus, and crabmeat. 3. In a bowl, whisk the half-and-half, eggs, salt, pepper, garlic powder, and dill together; pour over the filling. Bake for 40 minutes, or until quiche is set. Serve warm or at room temperature.