Seafood Quiche

by Steven Hicks

This delicious and easy recipe is perfect for a Spring luncheon, served with a fresh green salad and warm banana bread or blueberry muffins.

• 1 unbaked 9" pie crust
• 1 8oz package Louis Kemp Seafood Delights (artificial crabmeat)
• 3 eggs
• 1/2 cup real whipping cream (unwhipped)
• 4 ozs grated Swiss cheese (1/4 of a one pound block)
• 1 Tbsp white vinegar
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp dry mustard
• pinch of cayenne pepper
• 2 Tbsps melted butter

Preheat oven to 350 degrees. Place Louis Kemp Seafood on a cutting board and dice into thumbnail-size pieces. Whisk eggs and whipping cream together. Mix in vinegar and spices. Add grated cheese and diced seafood and gently stir.

Pour mixture into the unbaked pie crust and drizzle melted butter over the top. Bake in a 350 degree oven for 45-50 minutes or until firmly set and the top begins to brown ever so slightly. Let stand for five minutes before serving. Leftovers re-heat well in the microwave.

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