Seafood Quiche

Cheesy quiche filled with your favorite seafoods - what more could we ask for! This simple recipe provides a stunning dish that even the most novice home chefs can create to perfection...

temp-post-image

View this recipe in its original form here: http://novice-baker.blogspot.com/2008/09/seafood-quiche.html

Ingredients

1 (9 inch) unbaked pie crust

filling:
4 slices thick sliced bacon
1/2 package frozen chopped spinach, thawed (about 5 ounces)
1/2 cup (4 ounces) of low fat sour cream
salt and pepper to taste
2 tablespoons olive oil
1/2 small onion, finely diced
4 ounces fresh mushrooms, finely diced
1.5 cups of cooked seafood of your choice (shrimp, crab, mussel, scallop, etc)
1 cup of Shredded Monterey Jack cheese + Shredded Cheddar cheese + grated Parmesan (or any hard cheeses you like)
4 eggs
3/4 cup half-and-half
1 tablespoon fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste

Directions

Unroll the pie crust onto a 9-inch oiled pie plate. Keep it in the refrigerator while you prepare the filling.

Preheat oven to 375 degrees F. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Cook spinach according to package instructions. Allow to cool, then squeeze dry.

Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in cooked seafood and cooked bacon. Remove from heat.

In a large bowl, combine spinach, sour cream, salt and pepper. Spread into pie crust. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pie. Whisk together eggs, half-and-half and thyme. Season with salt and pepper, and pour over pie.

Place pie on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 10 to 15 minutes before serving.