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Title: Seafood Quiche or Quiche Lorraine Post by: Mommom 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. |