Seafood Quiche With Havarti And Dill Recipes

DILLED SHRIMP QUICHE WITH SWISS CHEESE

Steps:

• Preheat oven to 400 degrees.
• Layer shrimp, cheese and green onion in pie crust.
• Combine eggs, mayonnaise, milk, dill and salt in a small bowl; mix until thoroughly combined.
• Pour into pie crust and bake for 20 to 30 minutes, or until center is set.
• This recipe yields 6 servings.

SAN FRANCISCO SEAFOOD QUICHE

Steps:

• Combine crabmeat,shrimp,cheese,green onions, and celery.
• In another bowl, combine mayonnaise,flour,wine, and eggs.
• Mix all ingredients together well, and divide the mixture between the two pie shells.
• Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
• Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
• Leftover quiche may be heated in a 300°F oven for 15 minutes.

SHRIMP QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
• Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
• Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

SEAFOOD QUICHE WITH HAVARTI AND DILL

Steps:

• Preheat oven to 350°.
• In a bowl, whisk together eggs, milk, cream, dill, salt and pepper.
• Cover the bottom of the pie shell with 1/2 of the cheese.
• Cover the cheese with the salmon, shrimp and crab. (in any order).
• Sprinkle with the green onions and red pepper.
• Pour in all of the egg mixture.
• Top with remaining cheese.
• Bake 40-45 minutes, or until eggs are set.
• Let the quiche rest for 5-10 mins before serving.
• Note: Havarti is easier to grate if you pop it into the freezer for a few minutes.
• Black pepper is okay to use if you don't mind tiny black specks.
• I usually pre-bake the pie shell, but you don't have to. Personal preference.