| 125
mL (1/2 cup) |
cooked
fresh (or imitation) crabmeat, chopped |
 |
|
125 mL (1/2 cup) |
cooked small shrimp |
| 3 |
smoked
salmon slices, chopped |
| 1 |
unbaked
22 cm (9 in) pie shell |
| 250
mL (1 cup) |
part-skim
mozzarella cheese, grated |
| 250
mL (1 cup) |
milk |
| 125
mL (1/2 cup) |
half-and-half
cream (or homogenized milk) |
| 3 |
eggs |
| 15
mL (1 tbsp) |
fresh
dill, chopped (or ¾ tsp/4 mL dill weed) |
| 0.5
mL (1/8 tsp) |
cayenne
pepper |
| 2
mL (1/2 tsp) |
salt |
| 0.5
mL (1/8 tsp) |
pepper |
| 30
mL (2 tbsp) |
Parmesan
cheese, grated (optional) |
|
|
|
Scatter
crab, shrimp and salmon over bottom of pie shell. Sprinkle with mozzarella
cheese. Beat next 7 ingredients with whisk in medium bowl until well
combined. Pour over mozzarella cheese.
Sprinkle
with Parmesan cheese. Bake on bottom rack in Bake in 220º C (425º F)
oven for about 10 minutes. Reduce heat to 175º C (350º F). Bake for
about 50 minutes until knife inserted in centre comes out almost clean.
Let stand for 10 minutes before serving and cut into wedges.
|
| Makes:
6 servings. |
| Preparation:
15 minutes Baking: 60 minutes. Standing: 10 minutes. |
| Nutrients
per serving: |
Calories:
274 |
Protein:
18 g |
Carbohydrate:
14 g |
Fat:
15.7 g |
|
| Credit
to: Company's Coming, "The Egg Book". To purchase a copy of
this new book, go to The Store. |
|
|
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