How To make Crustless Seafood Quiche
4 Eggs
1 c Sour cream
1 c Low fat cottage cheese
1/2 c Parmesan cheese
4 tb Flour
1 ts Onion powder
1/4 ts Salt
4 oz Canned mushrooms; drained
1/2 lb Monterey jack cheese
-(shredded)
CHOICE OF FILLING:
8 oz Salad shrimp
1 ts Lemon rind
1 tb Green onion tops, chopped
8 oz Crab or surimi
1 ts Lemon rind
1/4 c Sliced almonds
15 1/2 oz Canned red salmon; flaked
1/2 ts Dill weed
1 c Grated cheddar cheese
- instead of half the - jack cheese In a blender combine first 7 ingredients. Blend until smooth. Arrange cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350 degrees F. for 45 minutes or until knife inserted
in center comes out clean. Let stand 5 minutes before cutting. serves 8. For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. Leslie, Anchorage, Alaska Carol, Anchorage, Alaska Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood format courtesy of Karen Mintzias -----
How To make Crustless Seafood Quiche's Videos
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Crab, Lobster, Smoked Salmon and Shrimp Seafood Pie!! Umm, umm good!! This could be considered a quiche or a pie. Whichever you prefer, it's delicious!!
Here is what we will need:
INGREDIENTS:
8 oz. lump crab meat
4 oz smoked salmon
4 oz. shrimp
1/2 cup of half and half
1 cup of heavy cream
Lemon Juice
4 oz. cream cheese
4 oz. mascarpone cheese
3 beaten eggs
¾ cup of chopped green onions
Old Bay Seasoning (to taste)
Ground black pepper (to taste)
Small Onion
Small Green Bell Pepper
Garlic Powder (to taste)
Onion Powder (to taste)
Liqiud Smoke (to taste)
Nutmeg (to taste ““ but don’t go heavy, nutmeg is strong)
9 inch rolled pie crust
Instructions:
Pre-heat oven to 350 degrees
In a large bowl fold together all ingredients...eggs half and half/ heavy cream first.
Butter a round pie baking dish and dust lightly with flour, or spray pan
Gently roll out one of the rolled pie crust, and lay in the pie dish
Gently pour crab mixture into the middle of pie dish and gently smooth until evenly distributed in pie dish
Bake on 350 degrees for 30 - 45 minutes, or until an inserted tooth pick comes out dry.
Remove from oven and allow to COMPLETELY cool, do not cut into the pie while it is hot
After pie is COMPLETELY cooled then you may cut and serve.
Allow the pie to set.
Enjoy this recipe!! It's really yummy!!
Thank you,
V.
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Crab Quiche, it just doesn't get any richer or better than this! I'm making a rich and delicious Chesapeake Bay Jumbo Lump Crab Meat Quiche! The best thing about this is it's very simple to make!
Print Recipe -
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