Easy Crab & Scallop Quiche

Submitted by Chef Florida Janie

"Easy to put together. Freezes well for parties or dinners weeks from now! Enough to make 2 - 9 inch quiche."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 16 8 slices per pie
• Serves: 16

ingredients

• 2 prepared pie crusts
• 2 cups king crab meat
• 1 cup bay scallop
• 1 (12 ounce) can Carnation Evaporated Milk
• 6 eggs
• 16 ounces shredded cheddar cheese
• 16 ounces shredded swiss cheese
• 1 tablespoon salt
• 1 tablespoon black pepper

directions

1. Set aside the pie crust. If its frozen, let thaw to room temperature.
2. In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
3. Mix all ingredients well and pour into pie crusts.
4. Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
5. Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
6. Cool on a cooloing rack for 20-30 minutes before serving.
7. This recipe should make 2- 9 inch quiche. So, you can always freeze one for later! Wrap tightly and freeze cooked quiche up to 4 weeks.