Seafood Quiche Squares - cooking recipe
Ingredients
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2 (8 oz.) cans refrigerated crescent rolls
4 oz. pkg. (1 c.) shredded sharp Cheddar cheese
4 oz. (1 c.) shredded Swiss cheese
6 oz. pkg. frozen cooked shrimp, thawed
6 oz. can crabmeat, drained and flaked
1 3/4 c. half and half
6 eggs, beaten
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
chopped fresh parsley
Preparation
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Heat oven to 400\u00b0.
Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10-inch jelly roll pan.
Press over bottom and 1 inch up sides to form crust.
Seal perforations.
Bake at 400\u00b0 for 5 minutes.
Remove from oven. Sprinkle partially baked crust with cheeses, shrimp and crabmeat. In large bowl, combine half and half, eggs, dry mustard, Worcestershire sauce and hot pepper sauce.
Mix well.
Pour over ingredients in pan.
Sprinkle with parsley.
Return to oven and bake an additional 25 to 35 minutes or until knife inserted in center comes out clean and edges are golden brown.
Cool 5 minutes. Cut into squares.
Serve warm.
Makes 60 appetizers.
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