Ingredients

Filling:
8 ounces fresh mushroom
4 ounces shallots
1 teaspoon extra-light olive oil, with a dash of sesame oil
1/4 teaspoon freshly ground salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon thyme, chopped
12 ounces sea scallops, cut in half
8 ounces sole, cut into fingers
8 ounces shrimp, 41-50 count to a pound, peeled and deveined
Juice if 1/2 lemon (about 4 teaspoons)
1 cup liquid egg substitute
1 tablespoon freshly grated Parmesan cheese
Rice and Cheese Crust (see link)

Directions

1. Preheat the oven to 375 degrees F. In a food processor pulse the mushrooms and shallots at the lowest speed until very finely minced, but not pureed--about 30 seconds.
2. Pour the oil into a large skillet over medium heat, add the minced mushrooms and shallots, sprinkle with the salt and pepper and cook until reduce din volume by half--about 5 minutes. Stir in the thyme and cook 3 minutes more. If there is any surplus liquid at this stage, be sure to press it out and strain from the pan.
3. Add the seafood to the cooked mushroom mixture, add the lemon juice and stir well. Cook for 5 minutes to remove excess moisture.
4. Pour half the egg substitute into the prepared crust. Cover with half of the seafood mixture, then the remaining egg substitute and seafood. Sprinkle with the cheese and bake for 30 to 35 minutes. You will see some liquid surfacing on the top of the quiche. Do not worry, when you remove it from the oven the liquid will be reabsorbed. Let the quiche stand for 10 minutes before serving.
In cold weather, Graham Kerr serves this healthy quiche with small new potatoes and freshly steamed broccoli. In warmer weather, serve the pie with a leafy green salad.
Seafood Pie
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