SEAFOOD QUICHE

1 9” deep-dish pastry shell

1 Tblsp butter

1 cup cooked shrimp, cut into small pieces

½ cup cooked crab meat

¼ cup chopped onion

1 cup shredded Monterey Jack cheese (about 6 oz)

½ cup shredded Swiss cheese

3 eggs, slightly beaten

1 ½ cups half and half

½ tsp salt

1/8 tsp black pepper

Few snips of parsley

Paprika

Preheat oven to 400 degrees. Use frozen or freshly made pie shell. Do not prick pastry. Bake 7 minutes. Remove from oven; set aside.

Reduce oven temperature to 375 degrees. In medium skillet melt butter, onion and cook over medium high heat until onion is tender. Add seafood. Sprinkle first cheese and then seafood mixture in the pastry shell. In a medium bowl, combine eggs and half-and-half with a fork or whisk until mixed well but not frothy. Pour egg mixture over seafood mixture in the pastry shell. Sprinkle with snipped parsley and paprika.

BAKE: 375 degrees for 40 to 50 minutes or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.

YIELD: 6 servings