Individual Seafood Quiche
From: Rachel, Laprairie, Quebec, Canada
Comments: Serve hot, along with a green salad.
Servings: 8
  • 1/4 cup [60 g] melted butter
  • 8 phyllo pastry leaves
  • 1/4 pound [113 g] fresh small shrimps, shelled and deveined
  • 1/4 pound [113 g] scallops, halved
  • 3 eggs
  • 3/4 cup [190 mL] cream 15% m.s.g.
  • 1/2 cup [125 mL] milk
  • 4 green onions, chopped
  • 1/4 cup [60 g] grated Cheddar cheese
  • 2 tablespoons [17.5 g] flour
  • Salt and pepper, to taste
  • 1 tablespoon [15 mL] freshly minced thyme
    or
    1 teaspoon [5 mL] dried thyme
  • Preheat oven to 350°F [180°C].
  • Butter 8 [3-inch / 8-cm each] round individual quiche plates.
  • Arrange 4 buttered phyllo pastry leaves one on top of the other.
  • Cut pastry in two, then cut each half into 4 squares.
  • Repeat with remaining pastry leaves.
  • Line each quiche plate with 4 pastry squares, shaping a star.
  • Brush with melted butter.
  • Divide shrimps and scallop halves among plates.
  • Into a bowl, whip together eggs, cream, milk, chopped green onions, grated cheese and flour.
  • Salt and pepper.
  • Pour all over shrimps and scallop halves.
  • Sprinkle with thyme.
  • Bake into preheated oven for 30 minutes, until firm.
  • Leave to rest for 5 minutes, before unmolding and serving.