Pike Place Scallop Chowder
This video is about Tasty Scallop Chowder
How To Make Seafood Quiche
Seafood Quiche is made by Chef Remy in this short video. It is easily one of the best tasting recipes you will ever make. This is a basic recipe that you can build on with other ingredients you may have on hand. It can easily be changed into a vegetable quiche or even a Quiche Lorraine. Try this one anytime. The pie shell is bought frozen since it was so inexpensive and easy to acquire.
INGREDIENTS: 1 frozen pastry for 9 inch one-crust pie - 1/2 cup chopped cooked frozen shrimp, tails off, thawed, patted dry - 1/2 cup chopped seafood sticks (imitation crabmeat), patted dry -1 cup Swiss cheese, shredded - 1/3 cup chopped green onion - 1/3 cup chopped yellow onion - 4 eggs, large - 2 cups whipping (heavy) cream - 1/2 tsp salt - 1/4 tsp pepper - 1/8 tsp cayenne pepper.
METHOD: Sprinkle the seafood, cheese, yellow onion and green onion inside the bottom of the pie crust evenly. Whisk eggs slightly in a large bowl. Add the cream and salt and peppers. Mix well. Pour into the pie crust.
Bake at 325 degrees F for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly for 10 minutes before serving.
Mini Quiches
Quiche is simple: Eggs, cream and cheese with some additional flavoring, such as onion, bacon and/or spinach. I make a really simple pastry shell for added convenience. These mini quiches would make excellent appetizers or food to go on a buffet table. They also freeze well. I freeze them and heat one later for a treat when I want a little something to nibble on.
See the full recipe on my web site at:
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Quiche Lorraine
Thank you so much for stopping by and learning a new recipe! Leave your thoughts about this recipe and ideas for other recipes for me to try down in the comments below.
Recipe:
Ingredients-
-1 9inch unbaked pie crust
-1C. shredded swiss cheese or enough to cover the bottom of the crust
-4-6 slices of bacon, cooked and crumbled
-2 green onions, sliced and chopped
-1/2 red bell pepper, chopped
-3 eggs, slighly beaten
-1C. light cream
-1/2tsp grated lemon peel (or more if desired)
-1/2tsp salt
Directions-
-Bake unpricked pie crust for 5 minutes at 425 degrees F. Remove from oven and arrange cheese, bacon in bottom of crust. Sprinkle with green onion and red pepper.
- In medium bowl combine eggs, cream, lemon pee,, and salt. Pour evenly on top of pie crust. Bake at 325 degrees F for 50 minutes.
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CLAM CHOWDER, the spring edition; asparagus, leeks, peas and fresh herbs!
This is a recipe that I keep very close to my heart. After over a decade in the food industry working for exceptional chefs, every year, look forward to the spring to make this recipe! Light, tangy, smoky, herbaceous and packed with seasonal ingredients are only a few good descriptive for this dish. Make it your own, pick your favorite spring ingredients and have fun with it!
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Recipe down bellow.
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Clam chowder Spring edition:
-1.5 lbs of manila clams (or about 10 clams per person)
-4 oz of bacon (about 4 slices if you are using pre-sliced bacon)
-1 leek
-a few sprigs of thyme
-2 cups of white wine
-1 cup of water
-4 small waxy potatoes (Yukon gold)
-1 cup of sour cream
-1/2 bunch of small asparagus
-1/2 cup of petite peas (yeah the frozen stuff works)
-the juice of half a lemon
For the garnishes:
-some of your favorite olive oil
-parsley
-mint
-thyme
Thank you for watching
#recipe #chowder
Comparable with: New England clam chowder, seasonal clam chowder, seafood stew, clam stew, seasonal recipes.
Pancetta and Sweet Corn Skillet Quiche
Quick an Easy quiche without baking in an oven! This was an entry for the Bob's Red Mill Spar for the Spurtle Contest.