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Seafood Quiche or Quiche Lorraine
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Topic: Seafood Quiche or Quiche Lorraine (Read 36205 times)
Mommom
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Seafood Quiche or Quiche Lorraine
«
on:
July 25, 2007, 05:36:02 AM »
Seafood Quiche or Quiche Lorraine
From Cookery N’Orleans Style
1 9-inch deep dish pie shell, pre-baked 10 minutes
1 ½ cups boiled and peeled shrimp or crawfish tails
1 pound crabmeat
3 large eggs, slightly beaten
1 cup sour cream
½ teaspoon Lea & Perrins
1/3 pound Jarlesberg Swiss cheese, shredded
¼ teaspoon garlic salt
Dash Tobasco
Lemon pepper to taste
½ teaspoon minced parsley
1 can French Fried onion rings
In partially baked pie shell arrange boiled shrimp and crabmeat, 2/3 can onion rings (crumbled) and the Swiss cheese. Combine remaining ingredients (except remaining onion rings) in a bowl. Mix well. Pour over pie. Sprinkle remaining onions on top. Bake at 375 degrees for 45 – 50 minutes until set. (When a sharp knife comes out clean when inserted in center.) Let stand outside oven for 10 minutes before cutting into wedges.
Quiche Lorraine: Substitute 8 slices crisp-cooked bacon (crumbled) for the seafood.
Use ½ amount of Swiss cheese and add ½ the amount of Cheddar cheese.
Proceed as above.
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