Seafood Quiche

October 27, 2001

Quiches lend themselves beautifully to a variety of fillings, including seafood, which is plentiful in Patagonia.

1 onion
1 green pepper
3 cloves garlic
1 chili pepper
1 teaspoon paprika
3 eggs
_ cup milk
_ pound seafood: steamed mussels, crabmeat, or fish
1 pastry shell
Parsley and/or dill to taste
Salt and pepper to taste
1 cup (or more) grated cheese

Chop onion, pepper, garlic, and chili pepper. Add paprika and set aside. Whisk together milk and eggs. Put vegetables in pastry shell and add seafood. Pour in egg mixture. Sprinkle with herbs, seasonings, and top with cheese. Bake in a medium-hot oven for about 40 minutes or until cooked through and golden brown on top.


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