Ez Crustless Seafood Quiche
By: Richard Blaine
Published: Saturday, April 23, 2011 - 12:20pm

Ingredients




Ingredients:
Can of cooking spray
1 pound seafood mix or any kind of seafood you want to use
4 eggs whole
1 cup of whole or light sour cream
1 cup of whole or light cottage
1/2 cup of Parmesan cheese. (I used an Italian 5 cheese blend: Parme
1/4 cup AP flour
1/4 cup Panko breadcrumbs. (optional)
1 teaspoon salt
1/4 teaspoon black pepper. (I use a peppercorn blend of black, red, <
1 teaspoon granulated garlic
1 teaspoon onion powder
2 teaspoons Old Bay
2 cups of any kind of shredded cheese that you like. I used Mozzarella to keep the reci

Preparation

1 Preheat oven 350 degrees. 2 Spray a small baking dish with nonstick spray. I used a Pyrex 9.5 inch pie dish. (Or a 9 or 10 inch quiche/pie dish if you have one) 3 The seafood mix I used was raw so I had to cook it a bit before adding it to the quiche mix. I cooked it about 75% of the way and it cooked the rest of the way in the oven. So it all depends on what kind of seafood you are going to use for this recipe whether or not you will have to cook it a bit or not. 4 Now combine the eggs, sour cream, cottage, Parmesan, salt, pepper, Old Bay, and flour in a glass or steel mixing bowl and mix it up with a mixing spoon until well mixed and smooth. 5 Once the mixture is smooth add your 2 cups of whatever cheese you have decided on and mix that in until the mixture is well mixed. 6 Finally, add your cooked seafood mix if you used a raw one if not and your seafood is already cooked then add it into the mix and gently stir with mixing spoon so as not to damage any of the fish or whatever it is that you used in this recipe. 7 Pour the seafood quiche mix from the mixing bowl into your baking dish 8 And make sure the mix is level across surface of dish. 9 Put into oven at 350 degrees for 45 to 60 minutes. It took my oven at 350 degrees an  hour to cook this quiche nice and golden brown. Each oven is different and so the cooking times will vary a bit. Check the dish every 15 minutes of so to check progress. Take out and let it rest for 15 to 30 minutes. (The quiche may reduce in size a bit as it cools.) You can serve this quiche chilled or warmed.