Bay Scallops Quiche

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#84492

serves/makes:

ready in:
1-2 hrs

ingredients

1 single-crust pie pastry (9-inch)
1 tablespoon butter
1 tablespoon chopped celery
1 tablespoon chopped onions
3/4 pound bay scallops
2 tablespoons finely chopped parsley
2 tablespoons sherry
4 eggs, lightly beaten
1 cup milk
1 cup cream
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper

directions

Preheat the oven to 375 degrees F.

Line a 9 inch pie plate with pastry and line the pastry with foil. Add dried beans to weight the bottom down and bake 30 minutes. Remove the foil and beans.

Melt the butter in a skillet and saute the celery and onions until wilted. Add the scallops and cook over high heat until any liquid has evaporated. Stir in the parsley and sherry.

Sprinkle the inside of the baked pastry shell with the scallops mixture.

Combine the eggs, milk, cream, nutmeg, salt and pepper and strain over the mixture in the pie shell.

Bake 45 minutes, or until knife inserted 1 inch from the pastry edge comes out clean. Cut into wedges and serve immediately.