Scallop Quiche
"I love scallops this way. Great brunch recipe. The cook time includes both the time to pre-bake the crust and the final baking time."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 9 inches pie crusts
- 1 - 1 1⁄2 cup raw bay scallops or 1 -1 1/2 cup sea scallops, cut into smaller pieces
- 1 - 1 1⁄2 cup heavy cream
- 4 eggs
- salt
- fresh ground black pepper
- thyme, to taste
- 3 tablespoons crumbled crisp bacon
directions
- Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
- Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
- Arrange the scallops in the pastry.
- Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
- Add the thyme and bacon.
- Pour over scallops.
- Bake at 350°F until the custard is barely set, about 30 minutes.
- A knife inserted at the center should come out clean.
- Note: Do not overcook or the custard will curdle and become watery.
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RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!
