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Author Topic: Seafood Quiche or Quiche Lorraine  (Read 36097 times)
Mommom
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« 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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