Seafood Cream Cheese Quiche

This is a very delicious seafood quiche, I have made this quite often for a luncheons, everyone just loves it. This recipe make 2, 8-inch pies, just divide all ingredients evenly between the two pie shells. If my memory serves me right, I believe the original recipe called for one large deep-dish, 10-inch pie plate, but I prefer to make it into two, 8-inch pies.

• Ready In: 1 hr
• Yields: 2 8inch pies

Ingredients

• 2  unbaked  pie pastry (use 8 or 9-inch)
• 1⁄4 cup  chopped celery (or to suit taste)
• 1⁄3 cup onion, chopped (or to suit taste)
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 lb  grated swiss cheese
• 1  lb  uncooked shrimp, shelled, deveined
• 3  tablespoons butter, melted
• 5  large eggs, beaten
• 1  cup  whole milk or 1  cup half-and-half

Directions

1. Set oven to 425F degrees.
2. In a saute pan, melt the butter, and saute the onion and the celery, until soft.
3. Add in the shrimp, cook until the shrimp are pink in colour; set aside.
4. Divide the cream cheese in half, and cut the cream cheese into 1/4 inch pieces; sprinkle evenly into the bottom of the two pie crusts.
5. Top with the sauteed shrimp/onion mixture.
6. Top with the grated Swiss cheese.
7. Mix together the milk and eggs; divide evenly between the two pie crusts.
8. Bake for 10 minutes at 425F degrees.
9. Reduce the temperature to 350F degrees, bake for 30 minutes more.