Scallop Quiche Recipes

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SCALLOP CEVICHE



Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

Steps:

  • Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

ROASTED ASPARAGUS AND SCALLION QUICHE



Roasted Asparagus and Scallion Quiche image

I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.

Provided by Martha Rose Shulman

Categories     main course

Time 1h

Yield 6 generous servings

Number Of Ingredients 13

3/4 pound thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch good-size scallions (the kind you get in the farmers market) or 1 1/2 bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
  • Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLION AND CELERY QUICHE



Scallion and Celery Quiche image

I've written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn't heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he'd had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield Serves 6 generously

Number Of Ingredients 16

Salt to taste
1 to 2 tablespoons extra-virgin olive oil, to taste
2 bunches good-size scallions (the kind you get in the farmers market) or 3 bunches thin scallions (the kind you get in the supermarket) (about 10 ounces), trimmed, quartered lengthwise and sliced thin
1 cup finely diced celery
Salt to taste
1 to 2 garlic cloves, to taste, minced
Freshly ground pepper
1 teaspoon fresh thyme leaves
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a medium skillet over medium heat and add scallions and celery. Cook, stirring, until celery is just tender, about 5 minutes. Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds. Stir in the parsley. Season to taste with salt and pepper. Remove from heat.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and celery mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLOP QUICHE



Scallop Quiche image

I love scallops this way. Great brunch recipe. The cook time includes both the time to pre-bake the crust and the final baking time.

Provided by pines506

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

9 inches pie crusts
1 -1 1/2 cup raw bay scallops or 1 -1 1/2 cup sea scallops, cut into smaller pieces
1 -1 1/2 cup heavy cream
4 eggs
salt
fresh ground black pepper
thyme, to taste
3 tablespoons crumbled crisp bacon

Steps:

  • Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
  • Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
  • Arrange the scallops in the pastry.
  • Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
  • Add the thyme and bacon.
  • Pour over scallops.
  • Bake at 350°F until the custard is barely set, about 30 minutes.
  • A knife inserted at the center should come out clean.
  • Note: Do not overcook or the custard will curdle and become watery.

Nutrition Facts : Calories 572.4, Fat 43.6, SaturatedFat 19.4, Cholesterol 315, Sodium 487, Carbohydrate 23.9, Fiber 1.6, Sugar 0.5, Protein 20.9

SCALLOP QUICHE RECIPE



Scallop Quiche Recipe image

Provided by Tiller

Number Of Ingredients 10

3 eggs beaten
1\2 cup flour
1\2 tsp baking powder
1\4 tsp salt
1 cup milk
1 1\2 cups scallops, cut if large
1 cup mushrooms sliced
2 tsp onions, chopped
1\2 cup cheddar cheese, grated
1\2 cup mozzarella cheese , grated

Steps:

  • Blend eggs, flour, baking powder, salt and milk and put in a greased deep pie plate. Press scallops, mushrooms, onions, cheeses into egg mixture. Bake in oven for 45 minutes at 350* Allow 10 minutes to set after baking.

SHRIMP QUICHE



Shrimp Quiche image

A simple and easy and oh-so-good shrimp quiche.

Provided by love2cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 7

1 (9 inch) baked pie shell
4 ounces small, cooked shrimp, peeled and deveined
⅔ cup grated Gruyere cheese
2 eggs, beaten
1 cup light sour cream
1 tablespoon finely chopped green onion
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
  • Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
  • Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g

CRUSTLESS ASPARAGUS SCALLOPS QUICHE



Crustless Asparagus Scallops Quiche image

Old newspaper recipe - low fat (5 grams per serving), perfect for a special brunch or supper. Serve a green salad as an accompaniment.

Provided by KeriLou

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 lb asparagus
1 cup canned miniature corn cobs, drained
1/4 cup instant potato flakes
1 cup chopped green onions or 1 cup scallion, 6-8
1/2 lb scallops, 1/4 in. slices if large
1/2 lb light jarlsberg cheese, shredded
6 large egg whites
1 cup evaporated skim milk
2 teaspoons soy sauce
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 deg.
  • Snap tips off asparagus. Cut off & discard any woody ends.
  • Chop spears in 1/4 inches slices.
  • Plunge, with tops, into boiling water 3 minute.
  • Drain.
  • Oil spray 9" pie plate.
  • Line with half the asparagus and half corn.
  • Cover with potato flakes then the onion.
  • Arrange scallops on top, about an inch from the rim.
  • Sprinkle on half the cheese.
  • Whisk egg whites. Whisk in milk, soy sauce, and pepper.
  • Pour half the egg mixture into pie.
  • Top with remaining asparagus, corn, & cheese. Pat down.
  • Pour on remaining egg mixture. Bake 40-45 minutes.

Nutrition Facts : Calories 106.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 14.2, Sodium 286.8, Carbohydrate 10.6, Fiber 1.4, Sugar 6.1, Protein 14.8

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