Ingredients

2 Tbsp. minced shallots or green
onions (plain onions may be used)
3 Tbsp. butter
1/4 lb. (1 C.) either of the
following: freshly
cooked or canned, crab,
shrimp, or lobster.
Canned salmon is very
good too.
1/4 tsp. salt
Pinch of pepper
2 Tbsp. Madeira or dry white vermouth

Cooking Instructions

Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned. Add shellfish meat and stir gently for 2 minutes. Sprinkle on salt and pepper. Add wine, raise heat and boil for a moment. Allow to cool slightly. 1 C. whipping cream or evaporated milk 1 Tbls. tomato paste 1/4 tsp. salt Pinch of pepper Beat the eggs in a mixing bowl with the cream, tomato paste and seasoning. Gradually blend in the shellfish and taste for seasoning. Have ready an 8 inch partially cooked pastry shell (at least 2 inches deep) and 1/4 cup grated Swiss cheese. Pour mixture into pastry shell and sprinkle the cheese over it. Bake in upper third of a preheated oven for 25-30 minutes until quiche has puffed and browned. A knife should come out clean.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)