This is a busy weekend.
I did the Improv Cooking Challenge (lemon and rosemary) yesterday, tomorrow is Soup Saturday, and I have a good one to share, but today is Fish Friday Foodies.
Our hostess this month is Stacy of Food Lust People Love and here's what she suggested
"Bake us something cozy this month including your favorite seafood. Shortcrust, puff pastry, deep dish with mashed potatoes on top, hand pies, free form galettes or ornate decorated crusts, quiche, even vols-au-vent with seafood filling would qualify. Use one type of seafood or mix it up."
So I did, mix it up that is. I made some Shrimp and Crab Quiches for our monthly Boat Club Potluck and they were well received.
The recipe is at the end, but I like pictures so here goes.
After poaching the shrimp, place it on rimmed sheet to cool quickly, then put the shrimp into the fridge while you get the rest ready. I like to simmer the poaching liquid with the aromatics and spices for about ten minutes or so before adding the shrimp. It seems to infuse the flavors better into the shrimp.
hortcrust pastry and is best for things like quiche and meat pies. Still flaky, but it holds up well.
I fit the rounds into my large muffin tin (it holds 25 muffins), and let that sit while I made the filling.
Shrimp and Crab Quiche
- 1 recipe Pie Dough (either Home Made or bought)
- 1 lb. Small Shrimp, poached and cooled
- 6-8 oz. Crab Meat, fresh, frozen or canned
- 4 eggs, lightly beaten
- 1 1/4 cup Half and Half
- 3-4 Tablespoons chives, minced
- 1 cup Swiss Cheese, Shredded
- 1 cup Mozzarella Cheese
- 2 cups water
- 1 lemon, quartered, with the juice squeezed into the water
- 1 clove garlic, crushed
- 2 tablespoons Old Bay Seasoning
- Bring the poaching liquid to a boil, turn down the heat and let simmer for a few minutes. Add the shrimp to the poaching liquid let come to simmer then remove the shrimp as soon as they're done. This takes less than 5 minutes. Take the shrimp out of the liquid with a slotted spoon and place on a large flat pan to cool, then refrigerate while you prepare the rest of the recipe.
- Roll out the pie dough, and cut rounds if making individual quiches, place into the muffin tin. Set aside. If making one large quiche, take half of the pie dough, roll out a circle and place into a deep dish pie pan.
- Whisk the eggs, half and half and chives together. Add the cheeses and use an immersion blender to break up the cheese a little. This makes a more homogeneous mixture. (I learned that the hard way cause the Swiss Cheese I was using was a large shred and it tried escaping).
- Using a small scoop or spoon, fill the pastry cups almost to the rim with the cheese mixture, leaving just a little pastry rim.
- Place a couple of shrimp into the center of the cups, gently and then add a couple of pieces of crab. 6. Bake at 375 degrees for 25 minutes, then turn oven down to 325 and bake an additional 10 minutes. Serve hot or warm. If making a large quiche, check the center after baking for 30 minutes to make sure that the egg custard is setting, then turn the oven down to 325 degrees and bake an additional 10 minutes, or until done.