Naomi's Seafood Quiche Recipe
Naomi's Catering & The Markham Cafe, Gulfport
- 9" deep dish Pie Shell, pre made
- Large Eggs 3
- Buttermilk ½ cup
- Sour Cream 1 cup
- Worcestershire Sauce ½ teaspoon
- Salt ¾ teaspoon
- Pepper ½ teaspoon
- Swiss Cheese, shredded 4 oz
- Shrimp, 150/225, cooked 3.25 oz
- Lump Crab 3.25 oz
- Green Onions, chopped ¼ cup
- Italian Parsley, chopped ¼ cup
- Butter for sautéing
Preheat oven to 300º Chop parsley & green onions, lightly sauté in butter. Slightly beat eggs. Add sour cream, buttermilk, Worcestershire, salt & pepper. Mix well.
Place crabmeat, shrimp, half of the cheese, and half of the parsley/green onions in the bottom of the uncooked pie shell, pour the egg mixture over. Top with the rest of the cheese and green onions/parsley. The pie shell should be filled to the very rim--so you might want to do this last step as close to the oven as possible. Place pie shell on cookie sheet to catch drips and spills.
Bake approximately 1 hour until the quiche is set and a tester inserted into the center comes out clean.