Seafood Quiche With Havarti and Dill

• large eggs↗4
• cup 2% low-fat milk↗3⁄4 cup
• cup light cream↗1⁄2 cup
• tablespoon fresh dill, chopped↗1 tablespoon
• teaspoon salt↗1⁄4 teaspoon
• teaspoon white pepper1⁄8 teaspoon
• g havarti cheese, grated↗125 g
• g crabmeat, well drained↗120 g
• ounces skinless salmon fillet, cut into small cubes↗5 ounces
• g shrimp↗100 g
• green onions, chopped↗2
• cup red bell pepper, finely chopped↗1⁄4 cup
• (9 inch) deep dish pie shells↗1

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   In a bowl, whisk together eggs, milk, cream, dill, salt and pepper.

3. 3

   Cover the bottom of the pie shell with 1/2 of the cheese.

4. 4

   Cover the cheese with the salmon, shrimp and crab. (in any order).

5. 5

   Sprinkle with the green onions and red pepper.

6. 6

   Pour in all of the egg mixture.

7. 7

   Top with remaining cheese.

8. 8

   Bake 40-45 minutes, or until eggs are set.

9. 9

   Let the quiche rest for 5-10 mins before serving.

10. 10

    Note: Havarti is easier to grate if you pop it into the freezer for a few minutes.

11. 11

    Black pepper is okay to use if you don't mind tiny black specks.

12. 12

    I usually pre-bake the pie shell, but you don't have to. Personal preference.