SEAFOOD QUICHE Recipe by Chef Skip Laskody from Harris Teeter


3 Large eggs, beaten

12 oz. heavy cream

4 oz. bacon, cooked and diced

4 oz. Swiss cheese, grated

6 oz. onion, diced

8 oz, shrimp, cooked

1 tbl. Parsley, chopped

Kosher salt and ground pepper

1-9 in Pie crust

Combine the eggs and cream. Fry the bacon, add the onions and sauté's until translucent. Drain, discarding the bacon fat and let cool.

Mix the onions, cheese, seafood, parsley, salt and pepper with eggs and cream and into the crust. Set the quiche pan on a cookie sheet pan and bake in a pre-heated 350 degrees until firm and brown. (About 45 minutes)