Seafood Quiche With Havarti And Dill Recipes

Steps:

• Preheat oven to 350°.
• In a bowl, whisk together eggs, milk, cream, dill, salt and pepper.
• Cover the bottom of the pie shell with 1/2 of the cheese.
• Cover the cheese with the salmon, shrimp and crab. (in any order).
• Sprinkle with the green onions and red pepper.
• Pour in all of the egg mixture.
• Top with remaining cheese.
• Bake 40-45 minutes, or until eggs are set.
• Let the quiche rest for 5-10 mins before serving.
• Note: Havarti is easier to grate if you pop it into the freezer for a few minutes.
• Black pepper is okay to use if you don't mind tiny black specks.
• I usually pre-bake the pie shell, but you don't have to. Personal preference.

Steps:

• Heat oven to 400 degrees.
• Grease 10 x 1 1/2 inch pie plate.
• Mix seafood, cheeses, garlic, and onions in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with whisk or hand mixer.
• Pour into plate.
• Bake until knife inserted between center and edge comes out clean, about 35-40 minutes.
• Cool 5 minutes before serving.

Steps:

• Preheat oven to 350°F. Mix all ingredients except pastry shell with electric mixer on medium speed until well blended.
• Pour into pastry shell.
• Bake 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Steps:

• Heat oven to 400°. Place bread slices in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 4 to 6 minutes or until crisp.
• Mix mustard and honey; spread over bread slices. Cut cheese into 2-inch squares. Top each bread slice with cheese, shrimp and bell pepper. Sprinkle with dill weed.
• Bake 3 to 5 minutes or until cheese is melted.