Main Courses: Seafood Quiche Preheat Oven: 350 degrees
Prepared frozen deep-dish pie shells are wonderful for quick quiche making. Pet-Ritz makes them in packages of 2 for a reasonable price that store well for up to 6 months. I highly recommend them!
1 large Pie shell, frozen deep-dish prepared
1 Tbsp. Butter
4 oz. White mushrooms, sliced thin
3-4 med. Scallions, sliced thin
3 oz. Shrimp, salad or other cut into small pieces
3 oz. Scallops, small or other cut into small pieces
3 oz. Crab meat, cut into small pieces (I use the faux meat)
4-6 oz Swiss cheese, grated
4 large Eggs, whole
1 large Egg yolk
1 c. Milk
Pinch Nutmeg or Mace (good hefty pinch here) 
White pepper and salt (to taste)
Use a fork to prick bottom and sides of unbaked pie shell, bake in preheated 350 degree oven for 10 minutes, remove and set aside. In a skillet, combine the butter and sliced mushrooms, cook on medium heat until soft and dark. Remove from heat, drain liquid and allow to cool. In a medium bowl, combine milk and eggs, beat well. Add nutmeg, white pepper and salt. Beat well. To the cooled mushrooms, add the scallions, shrimp, scallops and crab meat, toss lightly to combine well. Sprinkle a small amount of shredded Swiss cheese on bottom of pie shell. Spread half of seafood-mushroom mixture on top of cheese. Add another light layer of cheese, add remaining seafood-mushroom mixture. Sprinkle lightly with cheese, keeping small amount back. Place on oven rack, then pour egg mixture on top. Sprinkle with remaining cheese, close oven and bake at 350 degrees for 45-55 minutes until top is golden brown. Remove from oven and allow to rest for 10 minutes on top of stove before serving. This quiche does not store in the freezer as well as vegetable quiches do, it is best served fresh or within 3-4 days Reheats in the microwave beautifully.