Shrimp & Scallop Quiche

Shellfish and a silky custard make a quiche that eats more like a special-occasion dish than a weekday one. Sweet shrimp and tender scallops get a quick saute in butter and sherry first, which cooks off their rawness and lays down a gentle, wine-kissed flavor before they ever meet the eggs.

Draining the cooked seafood matters. Shellfish release liquid, and skipping that step waters down the custard and leaves the bottom soggy.

A quick pre-bake of the crust is the other defense against a wet bottom; a few minutes in the hot oven sets it before the filling goes in.

Swiss cheese melts through the eggy, half-and-half custard, and just a pinch of nutmeg adds the warm, slightly sweet note that flatters both cream and seafood. The bake runs hot first to set the structure, then drops lower so the custard cooks through slowly and stays tender instead of weeping or curdling.

Chef Tips

• Pat the sauteed seafood dry and drain it well; excess moisture is the enemy of a set custard.
• Cut large scallops in half so the pieces cook evenly and slice neatly.
• It’s done when a knife in the center comes out clean and the top is just set; rest it before slicing.

Variations

• Stir in chopped chives, dill, or a little Gruyere for more depth.
• Use crab or lobster in place of, or alongside, the shrimp and scallops.
• Add sauteed mushrooms or spinach, squeezed dry, for extra body.