SEAFOOD QUICHE  

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  

INGREDIENTS:  

1/2 pound bacon  
1 pastry shell for a 9 inch double crust pie  
1 tablespoon butter, melted  
4 eggs  
2 cups half-and-half cream  
1 teaspoon salt  
1 pinch white sugar  
1 pinch ground nutmeg  
1 pinch ground cayenne pepper  
1 pinch ground black pepper  
1/4 pound shredded Swiss cheese  
6 (6 ounce) cans crabmeat, shredded  
1 (4 ounce) can canned shrimp, drain  
1/2 cup sliced fresh mushrooms  


DIRECTIONS:  

1. Place bacon in a large, deep skillet. Cook over medium  
high heat until evenly brown. Drain, crumble and set aside.  
Preheat oven to 450 degrees F.  

2. Line a large pie pan or quiche pan with the pie shell.  
Brush shell with melted butter. Sprinkle bacon in bottom  
of pie pan.  

3. Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper  
and black pepper. Sprinkle the grated cheese over the bacon  
and then sprinkle the crab meat and shrimp over the cheese.  
Pour the egg mixture over everything and arrange the mushroom  
slices over the egg mixture.  

4. Bake in preheated oven for 10 minutes, reduce heat to  
350 degrees F and continue baking until set, about 25 to 30  
minutes. Let cool for 10 minutes before serving.  


Yield: 6 to 8 servings.  
Category: Breakfast, Brunch