Iftar Series - Day 19: Seafood Quiche

Hey there Masset Chefs!

This time, I really enjoyed myself with a seafood quiche with shrimp and crab meat flavored with Soumbedioune and 7-Herbs & Garlic... let me tell you it waaaaas a delight, a recipe very easy to make. What I like about quiches is that you can put whatever you like in it, and suddenly your quiches will never taste the same.

INGREDIENTS

1. 2 tablespoons butter

2. 1 baked pie crust

3. 2-3 large garlic cloves, minced

4. 1 pound medium shrimp prawns

5. 1 cup of crab meat

6. 6 eggs

7. 1/4 cup vinegar

8. 1/2 teaspoon Safara or to taste (optional)

9. 2 tablespoons lemon juice

10. 2 tablespoons Soumbedioune

11. 2 tablespoons 7-Herbs and Garlic

12. 1 1/2 cup of half and half

13. 2 cups of Swiss cheese

14. 1/2 cup of Feta cheese

15. Salt and pepper to taste

PREPARATION

1. Heat butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp and the crab meat, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip

2. Pour in vinegar, add Safara (if using). Bring to a simmer for 1-2 minutes or until vinegar reduces by about half and the shrimp is cooked through (don't overcook your shrimp).

3. Stir in the remaining butter, lemon juice, 1 tablespoon of 7-Herbs & Garlic and 1 tablespoon of Soumbedioune; then add the half and half

4. Lower the heat to just allow the milk to warm up

5. Preheat the oven to 350°F. Spread cheese evenly in bottom of piecrust

6. Remove the heat

7. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, salt, 1 tablespoon of 7-Herbs & Garlic, 1 tablespoon of Soumbedioune and pepper together on high speed until completely combined, about 1 minute

8. Slowly pour in the mixture of seafood and milk and gently mix with a fork. I use this method to allow the eggs to thicken before I place them in the oven

9. Pour the mixture on the bake crust

10. Sprinkle feta cheese on top, then add the Swiss cheese

11. Bake in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes

12. Let stand 5 minutes. Cut into wedges.

Serve with salad or steamed vegetables.

As usual, make sure to let us know how it went.

Bon Appetit,

Aby