Crab and Shrimp Quiche

• Seafood

  • 1 cup Lump crab, jumbo
  • 1/2 cup Shrimp

• Produce

  • 1/4 cup Green onions
  • 1/2 cup Red bell pepper

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 dashes Hot sauce

• Baking & Spices

  • 1 tsp Old bay seasoning

• Bread & Baked Goods

  • 1 (142g refrigerated or frozen deep dish pie crust, refrigerated or frozen

• Dairy

  • 3/4 cup Heavy whipping cream
  • 1 3/4 cup Swiss cheese

Found on saygraceblog.com

Description

Ingredients

• 1 (142g) refrigerated or frozen deep dish pie crust
• 1 ¾ cup (175g) Swiss cheese, shredded and divided
• ¾ cup (175g) heavy whipping cream
• 2 eggs
• 1 cup (171g) jumbo lump crab, drained really well (imperative)
• ½ cup (165g) shrimp (50-60 count size), deveined and tails removed
• ½ cup (90g) red bell pepper, diced and divided
• ¼ cup (115g) green onions, sliced and divided
• 1 tsp. Old Bay seasoning
• Hot sauce, a few dashes

Directions

• Roll out one refrigerated pie dough and lay it over a deep pie dish. Then crimp your edges however you like. {You could also use a frozen pie crust...just make sure its deep dish.}
• Add ¾ cup of Swiss cheese in the bottom of the pie shell. Then layer it with half of the red pepper and half of the green onions.
• Carefully combine (lumps to remain intact…this is so vital guys!) crab and shrimp with Old Bay and hot sauce then place on top of cheese.
• Top with remaining red pepper, green onions and then 1 cup of swiss.
• Beat eggs, then add heavy whipping cream and mix.
• Pour custard mixture over pie and bake at 375 degrees for about 45 minutes or until completely set. Say Grace and enjoy!