Seafood Quiche with Croissant Crust

Delicious and quick to assemble, this gourmet quiche is perfect for any brunch, lunch or dinner.

Ingredients

• 1 Leek, whites and soft greens, sliced across the grain
• 3 tablespoons Butter or Extra Virgin Olive Oil (or blend of both)
• 2 cloves Garlic, chopped and crushed
• 1 tablespoon Tomato Paste
• ½ teaspoon Seafood Seasoning (not a blackened seasoning)
• 4 oz. Gruyere Cheese, grated
• 6 Eggs, room temperature
• 8 – 10 ounces cooked Crab (lump), Shrimp or Crawfish tail meat
• 1 ¼ cups Heavy (Whipping) Cream, room temperature
• 1 ¼ cups Milk, room temperature
• 1/4 cup Biscuit & Pancake Mix
• pinch of Salt and Ground White Pepper
• 6 – 7 sandwich-size Croissants, cut in half lengthwise as for a sandwich
• ¼ cup sliced Almonds for garnish, if desired

Preparation

1. Split croissants in half and flatten with a rolling pin. Line a large (12-inch) cast iron or oven-proof skillet with halves, crust side up. Try to cover up any gaps to limit the custard from seeping underneath. You may want to grease the skillet with butter or lard prior to adding the croissant halves to lessen the potential of  the custard sticking to the pan. Preheat oven to 350 degrees F. 
2. In a saucepan over medium heat, saute leeks in butter/EVOO until tender. Add garlic and saute 1 to 2 minutes more until fragrant. Add cooked seafood of choice. Be sure to pick through crab meat to remove any bits of shell. If using shrimp, use peeled and deveined with tail off. If using shrimp, a smaller size  (51 – 60 count per pound) is desirable, but if using larger shrimp, cut in half lengthwise. Remove from heat, add seafood seasoning and tomato paste, stir to combine. Add Gruyere cheese, toss again. Sprinkle with 1/2 tsp. salt and 1/4 tsp. white pepper, or to taste. Spoon leek/seafood/cheese mixture in an even layer over croissants. 
3. Using a blender for the large quantity of eggs and dairy makes quick work of the whipping process. In a blender, combine eggs, cream and milk and blend on low speed for 20 seconds. Add biscuit & pancake mix, blend again 10 to 15 seconds. Carefully pour mixture over crust and filling. Sprinkle almonds on top for garnish, if desired.
4. Bake on middle rack in oven for 30 to 35 minutes. Cover quiche with foil about halfway through cooking or when the outer crust begins to brown. (You can quickly make a foil cover by folding a foil sheet in half, then make a cut about 2 inches long, unfold and fold in half along the other direction, make another 2 inch cut, then unfold and carefully peel petals back.) Quiche is done when center is firm to the touch.
5. If you desire a sauce, a remoulade is a great choice. See recipe below.

Louisiana-style Remoulade Sauce

There are many versions, but we like this onefor the freshness that the herbs impart.

• 1 cup Mayonnaise
• 2 tablespoons Creole or whole-grain Mustard
• 2 tablespoons Ketchup
• ½ cup finely chopped Green Onions (green part only)
• 2 tablespoons finely chopped fresh Parsley leaves
• 2 tablespoons finely chopped Celery
• 1 ½ teaspoons chopped Garlic
• 1 teaspoon sweet Paprika
• 1 teaspoon Louisiana-style Hot Sauce of choice
• Salt & freshly ground Black Pepper to taste

In a medium-size mixing bowl, combine all ingredients. Cover and chill for at least 2 hours before serving.

Wine Pairing Guide

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