SCALLOP QUICHE

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Scallop Quiche image

I love scallops this way. Great brunch recipe. The cook time includes both the time to pre-bake the crust and the final baking time.

Provided by pines506

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

9 inches pie crusts
1 -1 1/2 cup raw bay scallops or 1 -1 1/2 cup sea scallops, cut into smaller pieces
1 -1 1/2 cup heavy cream
4 eggs
salt
fresh ground black pepper
thyme, to taste
3 tablespoons crumbled crisp bacon

Steps:

  • Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
  • Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
  • Arrange the scallops in the pastry.
  • Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
  • Add the thyme and bacon.
  • Pour over scallops.
  • Bake at 350°F until the custard is barely set, about 30 minutes.
  • A knife inserted at the center should come out clean.
  • Note: Do not overcook or the custard will curdle and become watery.

Nutrition Facts : Calories 572.4, Fat 43.6, SaturatedFat 19.4, Cholesterol 315, Sodium 487, Carbohydrate 23.9, Fiber 1.6, Sugar 0.5, Protein 20.9

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