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: 1 hr 5 mins
• 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

1. Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
2. Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
3. Arrange the scallops in the pastry.
4. Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
5. Add the thyme and bacon.
6. Pour over scallops.
7. Bake at 350°F until the custard is barely set, about 30 minutes.
8. A knife inserted at the center should come out clean.
9. Note: Do not overcook or the custard will curdle and become watery.