Scallop Quiche - cooking recipe

Ingredients

9 inches pie crusts
1 - 1 1/2 cup raw bay scallops or 1 -1 1/2 cup sea scallops, cut into smaller pieces
1 - 1 1/2 cup heavy cream
4 eggs
salt
fresh ground black pepper
thyme, to taste
3 tablespoons crumbled crisp bacon

Preparation

Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
Arrange the scallops in the pastry.
Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
Add the thyme and bacon.
Pour over scallops.
Bake at 350\u00b0F until the custard is barely set, about 30 minutes.
A knife inserted at the center should come out clean.
Note: Do not overcook or the custard will curdle and become watery.