Stone Crab and Scallop Quiche

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AuthorThe FishmongerCategoryDifficultyIntermediate

This is a new Fishmonger Approved original favorite! This colorful, yet elegant quiche is loaded with Florida stone crab, sea scallops, a unique blend of seasonings, and topped with whole claws tips that boast a playful deliciousness!

Yields-8 Servings
Prep Time20 minsCook Time33 minsTotal Time53 mins

Ingredients
 1 lb wild sea scallops cut into approximately 1 inch pieces
 1 cup stone crab meat, chopped or shredded
 8 whole stone crab claw ends (see picture below)
 6 eggs
 1 ½ cups Gruyere cheese
 ¾ cup white onion or one small white onion, diced
 1 cup half & half
 2 cloves garlic, minced
 1 tbsp olive oil
 ½ tsp dried thyme leaf
 ½ tsp dried oregano leaf
 ½ tsp Fenugreek seeds
 ½ tsp sweet paprika
 ¼ tsp ground black pepper
 ¼ tsp sea salt
 2 ready made deep dish frozen pie crusts

Directions
1

Preheat oven to 375 degrees

2

In a mortar and pestle add thyme, oregano, Fenugreek seeds, paprika, black pepper, and sea salt. Well crush all seasonings.

3

Add olive oil to medium size skillet. Heat to medium high and add onions, garlic, thyme, oregano, Fenugreek seeds, paprika, black pepper, and sea salt. Saute until vegetables begin to soften. Add scallops and stir to blend. Cook for one additional minute then remove from heat and set aside.

4

In medium size bowl whisk together eggs and half & half. Add 1 cup Gruyere cheese, chopped or shredded stone crab meat, and contents of skillet. Mix to blend ingredients.

5

Pour all ingredients into each pie crust evenly distributing all ingredients.

6

Remove ends of whole claws leaving claw tip in tact.

7

Place 4 claws in each pie so that the tip of the claw sticks out over the edge of the crust.

8

Sprinkle each quiche with remaining Gruyere cheese.

9

Place each quiche in preheated oven and bake for 35 minutes or until tops of quiche begin to brown and centers firm up.

10

Remove quiche from oven and set aside to cool for approximately 10 minutes before slicing.

Ingredients

Ingredients
 1 lb wild sea scallops cut into approximately 1 inch pieces
 1 cup stone crab meat, chopped or shredded
 8 whole stone crab claw ends (see picture below)
 6 eggs
 1 ½ cups Gruyere cheese
 ¾ cup white onion or one small white onion, diced
 1 cup half & half
 2 cloves garlic, minced
 1 tbsp olive oil
 ½ tsp dried thyme leaf
 ½ tsp dried oregano leaf
 ½ tsp Fenugreek seeds
 ½ tsp sweet paprika
 ¼ tsp ground black pepper
 ¼ tsp sea salt
 2 ready made deep dish frozen pie crusts

Directions

Directions
1

Preheat oven to 375 degrees

2

In a mortar and pestle add thyme, oregano, Fenugreek seeds, paprika, black pepper, and sea salt. Well crush all seasonings.

3

Add olive oil to medium size skillet. Heat to medium high and add onions, garlic, thyme, oregano, Fenugreek seeds, paprika, black pepper, and sea salt. Saute until vegetables begin to soften. Add scallops and stir to blend. Cook for one additional minute then remove from heat and set aside.

4

In medium size bowl whisk together eggs and half & half. Add 1 cup Gruyere cheese, chopped or shredded stone crab meat, and contents of skillet. Mix to blend ingredients.

5

Pour all ingredients into each pie crust evenly distributing all ingredients.

6

Remove ends of whole claws leaving claw tip in tact.

7

Place 4 claws in each pie so that the tip of the claw sticks out over the edge of the crust.

8

Sprinkle each quiche with remaining Gruyere cheese.

9

Place each quiche in preheated oven and bake for 35 minutes or until tops of quiche begin to brown and centers firm up.

10

Remove quiche from oven and set aside to cool for approximately 10 minutes before slicing.

Stone Crab and Scallop Quiche

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