San Francisco Seafood Quiche

A seafood quiche with lots of extras that is great for brunch or saturday lunch.

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Ingredients:

• 2 9-inch pie shells, unbaked  
• 6 ounces crab meat  
• 1 1/2 cups chopped, cooked shrimp  
• 1 cup mayonnaise (not salad dressing)  
• 8 ounces natural Swiss cheese, chopped  
• 2 tbsp. flour  
• 1/2 cup finely chopped celery  
• 1/2 cup finely chopped scallions  
• 1 cup dry white wine
• 4 eggs, slightly beaten

Method

Combine crab, shrimp, cheese, celery, and scallions. Divide the seafood mixture between the 2 pie shells. Combine mayonnaise, flour, wine, and eggs; whisk lightly and pour evenly into the two pie shells. Bake pies in preheated oven of 350F for 30 to 40 minutes or until done. Let "rest" a few minutes before cutting.

Notes: To prepare ahead: after baking cool completely, cover with plastic wrap and refrigerate. When ready to serve; warm up for 15 minutes at 300F. To freeze the pies DO NOT BAKE BEFORE FREEZING. When the pies are frozen, wrap with foil and store. When ready to serve, unwrap the pie and bake frozen in a preheated oven of 350F for 50 minutes. Serve with Vodka Gimlets, green tossed salad to which you can add canned artichoke hearts and red onion rings; bread sticks/with butter. Served many times - always a hit.

Number of servings: 4-6

Submitted By: ustacook
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