Shrimp and Crabmeat Quiche Recipe
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
1 pkg. mild Cheddar, grated
1 bell pepper, chopped
3 stalks celery, chopped
1 lb. crabmeat
1 lb. raw shrimp
Saute onions, bell pepper, celery, and mushrooms until soft.
Mix whipping cream and eggs until thoroughly blended.
Grate cheeses together and set aside.
Saute shrimp in butter; add crabmeat; do not cook for very long.
Put pie shells in glass pie plates for an even crust.
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.
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