Frank's Recipes! Seafood Quiche

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Seafood Quiche

2 tablespoon (30 ml) finely chopped shallots or onion
3 tablespoon (45 ml) butter
1 cup (250 ml) cooked, fresh or canned, shrimp, lobster, or crab, or combination of these
Salt and freshly ground black pepper to taste
2 tablespoon (30 ml) sherry or dry white vermouth (optional)
3 eggs
1 cup (250 ml) cream or milk
1 8 inch (20 cm) pastry shell
1/4 cup (60 ml) grated Swiss or Gruyere cheese

Cook the shallots in the butter over moderate heat until they are tender but not browned. Add the seafood and continue cooking for 2 minutes, stirring frequently. Add the salt, pepper, and wine, and cook for an additional minute. Remove from the heat and allow to cool a little. Beat the eggs and the cream together in a bowl and add the seafood mixture, stirring to combine well. Pour this mixture into the pastry shell and sprinkle the cheese on top. Bake in a preheated 375F (190C) for 25 to 30 minutes, until the quiche is puffed and brown.

Serves 4 to 6.