Quiche is like pie. Only it’s not.
Recently, I’ve taken a trip up to Rochester and Syracuse, New York for a college visit to Rochester Institute of Technology (RIT). There, I met and stayed with my Dad’s cousin for the first time. For breakfast one day, she made seafood quiche! It was delicious! The recipe can be found on the All Recipes website.
Recipe by Dakota Kelly
PREP: 15 mins
COOK: 40 mins
READY IN: 55 mins
Original recipe makes 6 to 8 servings
- 1/2 poundbacon
- 1 recipepastry for a 9 inch double crust pie
- 1 tablespoonbutter, melted
- 2 cupshalf-and-half cream
- 1 teaspoonsalt
- 1 pinchwhite sugar
- 1 pinchground nutmeg
- 1 pinchground cayenne pepper
- 1 pinchground black pepper
- 1/4 poundshredded Swiss cheese
- 1 (6 ounce) cancrabmeat, shredded
- 1 (4 ounce) cancanned shrimp, drain
- 1/2 cupsliced fresh mushrooms
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F (230 degrees C).
- Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan.
- Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.
- Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving.
Kelly, Dakota. “Seafood Quiche.” All Recipes. Web. 1 Aug. 2015. <http://m.allrecipes.com/recipe/21763/seafood-quiche/?mxt=t06rda>.