Cook shallots in butter. If you aren t going to make the smaller quiche right away discard the remaining egg and half and half mixture. Beat eggs in a large bowl lightly. Pour over seafood and cheese. 8 oz philadelphia cream cheese softened.
1 c diced lobster crabmeat or shrimp 1 4 tsp. If you like seafood this is the quiche for you. If the seafood was cooked you will need to use that up within a few. Bake about 15 minutes then reduce oven temperature to 300. Salt pinch pepper 2 tbsp.
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Unrated be the first to rate review. Pour over the filling. Minced shallots 3 tbsp. Serve it with a mixed fruit salad or a green salad and a glass of good white wine. Beat the eggs in a small jug whisk in the flour cream and milk and season with salt and pepper.
Allow to cool then arrange all the seafood over the base of the pastry shell. Madeira or dry white vermouth 3 eggs 1 c. Lemon pepper seasoning and dillweed bring out the seafood flavor of this creamy cheesy quiche. Allow to cool then arrange all the seafood over the base of the pastry shell. Unrated be the first to rate review.
Lemon pepper seasoning and dillweed bring out the seafood flavor of this creamy cheesy quiche. I especially like the fact that it makes two quiches one to eat and one to freeze for later. 1 c diced lobster crabmeat or shrimp 1 4 tsp. Melt the butter in a frying pan and fry the prawns and scallops for 2 3 minutes or until cooked. Cook shallots in butter.
