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San Francisco Seafood Quiche Recipe

by CookEatShare Cookbook

Ingredients

1 pkg. of 2 (9 inch) frzn pie shells 1 c. mayonnaise 1 c. dry white wine 1 (6 ounce.) pkg. frzn king crab meat, thawed and liquid removed 1 1/2 c. minced, cooked shrimp, shelled and deveined (or possibly use canned shrimp)

1 (8 ounce.) pkg. natural Swiss cheese, minced 1/2 c. finely minced scallions 1/2 c. finely minced celery 2 tbsp. flour 4 slightly beaten Large eggs

Directions

1. Separate frzn pie shells. Combine crab meat, shrimp, minced Swiss cheese, celery and scallions. Divide seafood mix equally between 2 pie shells.
2. Combine mayonnaise, flour, white wine and Large eggs. Divide proportionately between 2 pie shells and pour proportionately over seafood mix.
3. Bake pies in preheated 350 degree oven for 35-40 min or possibly till silver knife inserted into middle comes out clean. Cold, cover with plastic wrap and chill.
4. When ready to eat, remove from refrigerator and allow 1 hour to come to room temperature. Reheat in 300 degree oven for 15 min. Cut into wedges to serve.
5. If you want to freeze, Don't bake before freezing. Put in freezer, when frzn hard, wrap with foil and store in freezer. When ready to use, unwrap pie and bake frzn in preheated 350 degree oven for 50 min. Cut in wedges to serve.

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