Lightly grease quiche dish or pie plate.
Lay seafood, then Muenster cheese over the bottom.
With wire whisk, mix well the eggs, light cream and milk, Bisquick and mustard and pour over all. Add crisp bacon.
Bake at 400\u00b0 for 30 to 35 minutes.
Bake pie shell at 350\u00b0 for 10 minutes.
Repair shell, if needed.
Beat eggs; add seasonings and milk and beat well.
Place Swiss cheese in cooled pie shell along with seafood.
Pour in egg mixture.
Bake at 350\u00b0 for 50 to 60 minutes (golden brown on top). To reheat/serve: Dot with butter and bake at 350\u00b0 for 20 minutes.
tsp of your favourite seafood; this recipe will also work with
o the traditional Brown Derby Recipe -- that is classic. So this
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.
f roux required by the recipe.
For instance, the original
In large bowl, mix ingredients except cheese. Line pie shells with cheese and pour all ingredients into pie shells. Heat oven to 425\u00b0 and bake for 15 minutes. Reduce heat to 350\u00b0.
Bake until knife comes out clean (approximately 45 minutes). To keep edges of crust from burning, cover crust with foil (just the edges). When rinsing seafood, pat dry with paper towels. Excess water will make quiche watery. Yields 2 quiche.
Preheat oven to 350\u00b0F. Lightly grease 6 (4 inch) pie dishes with oil.
Layer 4 sheets of filo dough together, brushing each layer with oil. Cut into 6 squares and use to line prepared pans.
Distribute ricotta between pie shells. Arrange shrimp, scallops and onions on top. Place on a baking tray.
Whisk together eggs and milk. Season to taste. Pour over seafood then sprinkle with cheese. Bake for 20-25 mins, or until golden brown and firm. Serve hot with lemon wedges and salad.
Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
eep pie dish (I use quiche' dish) with Pam.
Roll
For the Quiche, break off the woody ends
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
Pick through the crab meat and remove any bits of shell or cartilage.
In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.
Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2
ith a little whipped cream (recipe follows) or cinnamon on top
ire, grill each kind of seafood separately. The shrimp will take
Boil seafood mix in 4 to 5
ridge!) Line an 11-inch quiche pan with it, and pre
5 minutes, or until the quiche is firm and lightly browned
Boil the noodles, then rinse and put in a bowl which you will be using for serving the salad.
Saute scallops in the olive oil. Add the scallops along with the rest of the seafood to the noodles.
Dice the green onions (exclude the chive part) and boiled eggs.
Add to the salad.
Add mayonnaise; use more or less for taste.
Mix ingredients together.
Ready to serve!