Elegant Seafood Quiche

SEAFOOD QUICHE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F (230 degrees C).
• Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan.
• Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.
• Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving.

SEAFOOD QUICHE

Steps:

• Preheat oven to 350 degrees F. Place half the cheese in the unbaked pie shell. Layer with crabmeat, spinach, and shrimp. Top with remaining cheese.
• Beat eggs in a large bowl, lightly. Beat in remaining ingredients; pour over seafood and cheese.
• Bake about 15 minutes, then reduce oven temperature to 300. Bake another 30 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges and serving.

SAN FRANCISCO SEAFOOD QUICHE

Steps:

• Combine crabmeat,shrimp,cheese,green onions, and celery.
• In another bowl, combine mayonnaise,flour,wine, and eggs.
• Mix all ingredients together well, and divide the mixture between the two pie shells.
• Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
• Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
• Leftover quiche may be heated in a 300°F oven for 15 minutes.

LOBSTER QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
• Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

CRAB QUICHE WITH HOLLANDAISE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack., In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting., In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.

ELEGANT SEAFOOD BISQUE

Steps:

• In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil)., Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.

ELEGANT SEAFOOD QUICHE RECIPE

Steps:

• Roll pastry to 13" circle on lightly floured surface. Place in 10" quiche pan. Flute edges. Sprinkle cheese, cooked seafood, onion, flour and seasoning on crust. Beat together eggs and half and half. Pour over cheese mixture. Bake 55 - 60 minutes in preheated 350 oven. Cool 5 to 10 minutes to set before slicing.

SOPHIE'S ZUCCHINI BREAD RECIPE

Steps:

• Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Sift together flour, salt, soda, cinnamon, baking powder. 3 Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans. 4 Bake at 350 degrees F (175 degrees C) for 1 hour. Nutrition at a glance Servings Per Recipe: 24 amount per serving Calories 249 Protein 3.3g Total Fat 13.2g Sodium 163mg Cholesterol 27mg Carbohydrates 30.1g Fiber 1.1g