Quiche: Crab Shrimp
by Lishka DeVoss

YIELD 8 servings

INGREDIENTS
one 9-inch frozen pie shell or 1 sheet of Pepperidge Farm Puff Pastry

SMALL BOWL (whisked together):
3 large eggs
1/2 cup mayonnaise
1/2 cup plain yoghurt

LARGE BOWL (mixed together):
2 cups Baby Swiss cheese, grated
1/2 to 1 cup celery, thinly sliced, to taste
3–4 scallions, chopped (green and white parts)
1 can medium shrimp (4-oz), drained, or 1 cup chopped cooked shrimp
6-oz can fancy lump crab meat , or 6-oz can Wild Dungeness Crab, drained and picked over for any shell pieces, or 6-oz fresh crab (roughly chop any large pieces)

PREP BOWL:
2 tbsp all-purpose flour
salt and pepper, to taste
nutmeg, pinch

OPTIONAL:
paprika, to sprinkle on top

PREPARATION

1. Preheat oven to 350 degrees.

2. Use pie shell according to package directions. If using Pepperidge Farm Puff Pastry: thaw and then lightly grease a 10-inch quiche baking dish. Using a rolling pin, roll out puff pastry; line quiche dish, letting the corners of excess pastry hang over the edge.

3. Mix SMALL BOWL with LARGE BOWL until just combined.

4. Sprinkle PREP BOWL over the mixture and stir again until just combined.

5. Scrape mixture into pie shell (or prepared pastry). Sprinkle with paprika. If using pastry sheet: fold hanging corners gently over top of the mixture; do not stretch them.

6. Bake 45–60 minutes. Let cool 10 minutes before serving.

Updated 2020-12-17

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