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SEAFOOD QUICHE

Recipe by
Cook: 45 minutes

SEAFOOD QUICHE

Yesterday’s lunch, a special treat. You can make your own pastry or if you prefer to feel free to use store-bought puff pastry or you can even do it crustless.

  • 6 X-large eggs
  • 250 ml cream
  • 125 ml milk
  • 25 ml corn starch (Maizena)
  • 1 – 1½ teaspoons fresh minced/crushed garlic (depending on your own preference)
  • 1 cup grated sharp cheddar cheese + extra for topping
  • 6 medium mushrooms
  • 1 large onion
  • 340 g cooked shrimps
  • 150 g small scallops
  • 150 g clams

Wash and slice the mushrooms and chop the onion into small pieces.
Melt some margarine (butter if you prefer) in a pan and start to sauté the mushrooms, then the onions in some garlic and keep aside (only until glossy, not brown).
Next do the same with the shrimps, scallops, and clams.

Note:
I sauté them all individually and I added some garlic here as well. In total, I used ±1½ teaspoons crushed garlic.

In a large deep bowl break the eggs, add cream and ½ of the milk, and whisk together. Mix the corn starch with the other ½ of the milk and mix through the egg mixture.
Add all the sautéed ingredients together with the egg mixture and blend through.
If you use store-bought pastry, line the base of your dish with the pastry and pour the mixture on the pastry, but you can also do it crustless.
I used puff pastry as I had some in the freezer, and I did use a tiny bit of spray and cook before I placed the pastry in the dish. I only covered the bottom; I did not do rims as well.

Sprinkle some extra cheese on top, with parsley as decoration, and bake at 180°C / 350°F for approximately 45 minutes or until it’s set, and you have a nice brown topping.
Serve hot with fresh Greek salad.

Recipe and photo:  Esme Slabs

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