Leftover Seafood Quiche

So, you made the wonderful Spanish Seafood Soup shown elsewhere in this blog and you have a few cups of it leftover. Or, perhaps it was Cioppino or another seafood dish. What shall we do? How about breakfast or a brunch? Make the dough the night before, prepare the quiche in the morning, cook, serve and enjoy.

INGREDIENTS

1+        cups leftover seafood soup
½         recipe Savory Pie Crust (look under INFO)
2          medium eggs, beaten
¾         cup half-and-half (or a mix of that with whole milk)
½         cup shredded Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Move a rack to the center of the oven. If the leftover seafood is a soup or in a liquid base, drain it, saving the juice to drink later (with or without alcohol, warm or cool) and reserve the seafood mix. Make sure there is at least 1 cup of drained seafood. Prepare the pie crust into a 9 inch pie pan, add parchment paper and pie weights,  and bake for 20 minutes or until the crust is slightly browned on the edges. Let the crust cool and remove the pie weights and parchment paper.

In a large bowl, beat the eggs, add the half-and-half and the drained seafood.  Add the cheese and mix well. When the crust is cooked and cooled for 10 minutes, pour the seafood mixture into the crust and return it to the oven. Cook for 35 to 40 minutes until a toothpick, inserted into the quiche, comes out clean. Cool for 20 to 30 minutes before serving. This recipe will provide 6 to 8 servings.