Seafood Quiche

Purchase Seafood Quiche

Seafood Quiche :
1 Packaged pie crust
5 Eggs
1/3 cup Robert Rothschild Lemon Wasabi Sauce
1 1/4 cup Heavy cream
1 Tbsp. Vegetable oil
1/4 lb. Crabmeat pieces
1/2 lb. Shrimp, peeled and diced
1/4 cup Green peppers, diced small
1/4 cup Green onion, diced small
1/4 cup Asparagus tips
Salt and pepper to taste
1/2 cup Gruyere cheese, grated
2 Tbsp. Parsley, minced for garnish

Preheat oven to 375 degrees F. Place packaged crust into a 9 inch pie pan and cover outer edges with foil. Prebake the piecrust in oven for 10 minutes. Remove and allow to cool. In a large mixing bowl, whisk together the eggs, Lemon Wasabi Sauce and heavy cream. Heat oil in a saute pan. Add crabmeat, shrimp, peppers, onions and asparagus. Cook until shrimp begins to turn reddish orange. Season with salt and pepper. Layer half of the crabmeat, shrimp, peppers, onions and asparagus into bottom of piecrust. Add a layer of cheese. Repeat with remaining filling and cheese. Pour egg mixture over seafood filling. Bake quiche for 35-45 minutes at 375 degrees F. Insert toothpick into center, it should be cleaned when removed.
To reduce calories, use half and half instead of heavy cream. Also, use reduced fat cheese.

Purchase Seafood Quiche

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