Shrimp and Crabmeat Quiche Recipe

Ingredients:
2 deep dish pie shells (Mrs. Smiths)
1 pkg. Monterey Jack cheese, grated
1 onion, chopped fine
12 mushrooms, chopped (optional)
Tony Chachere's seasoning, to taste
1 stick butter
1 pint whipping cream
5 eggs
1 pkg. mild Cheddar, grated
1 bell pepper, chopped
3 stalks celery, chopped
1 lb. crabmeat
1 lb. raw shrimp

Directions:

Step 1:
Saute onions, bell pepper, celery, and mushrooms until soft.

Step 2:
Mix whipping cream and eggs until thoroughly blended.

Step 3:
Grate cheeses together and set aside.

Step 4:
Saute shrimp in butter; add crabmeat; do not cook for very long.

Step 5:
Put pie shells in glass pie plates for an even crust.

Step 6:
Start layering with onion mixture, then cheese, then shrimp and crab, then whipping cream/egg mixture. Layer until all ingredients are exhausted. Top with cheese or lattice with pie crust.

Step 7:
Place pie pans on cookie sheets as filling tends to bubble over while cooking. Cook in a preheated 325 degree oven for approximately 45 minutes, or until a knife inserted in the center comes out clean.

Note: This freezes very well and makes a little more than 2 deep dish pies.

Recipe compliments of Jo Paula Lantier of LSU Sea Grant Department

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