Ingredients
| 2 |
9-inch deep dish pie shells, unbaked |
| 1 Package |
frozen crab pieces, thawed |
| 1 Cup |
frozen salad shrimp, thawed |
| 1/2 Cup |
chopped green pepper |
| 1/3 Cup |
chopped onion |
| 1 Cup |
shredded Cheddar cheese |
| 1 Cup |
cubed Swiss or Monterey jack cheese |
| 12 |
eggs |
| 1 Cup |
milk |
| 1 Cup |
sour cream |
| |
salt and pepper, to taste |
| |
dash of garlic powder in each pie |
Instructions
Spray pie plates with non-stick coating and line each with unbaked pie shell. Layer ingredients in each pie plate beginning with seafood, top with vegetables and the cheeses. In blender container or bowl using a rotary beater, mix the eggs, milk, sour cream and salt and pepper. Pour over quiche layers and top each with a dash of garlic powder. Bake at 425 degrees for 15 minutes. Then turn oven down and continue baking at 350 degrees for 25 minutes or until set. (May need to wrap pie crust edges in foil toward the end of the baking time as they will brown easily.)
