Scallop Quiche
Nutrition
Calories: 604.87 kcalCarbohydrates: 5.99 gProtein: 17.39 gFat: 57.59 gSaturated Fat: 34.97 gCholesterol: 233.76 mgSodium: 286.94 mgVitamin A: 55.647 IUCalcium: 115.21 mgIron: 0.33 mg
Ingredients
- Pre-baked 9-inch pastry shell
- 1 to 1-1/2 cups raw bay scallops or sea scallops cut in smaller pieces
- 1 to 1-1/2 cups heavy cream
- 4 eggs
- Salt to taste
- freshly ground black pepper to taste
- Pinch of thyme
- 3 tbsp crumbled crisp bacon
Instructions
- The pastry shell should be baked in a 425° oven for 15 to 20 minutes, until the bottom is set and the edges are slightly brown, then brushed with beaten egg yolk and baked for another 2 minutes to seal the crust.
- Arrange the scallops in the pastry.
- Blend the heavy cream and eggs together to make a custard mixture, season with salt and pepper, and add the thyme and bacon. Pour over the scallops.
- Bake at 350° until the custard is barely set, about 30 minutes. A knife inserted at the center should come out clean. Do not overcook or the custard will curdle and become watery.