Seafood Quiche

• 1/2 cup oil
• 1/2 cup canned tomato paste
• PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 cups milk
• 8 each eggs
• 2 tsp. sugar
• 1 tsp. nam pla (fish sauce)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 4 each pie crusts (9 inch), baked
• 1-1/3 cups lobster, cooked, large dice Whole Foods 1 ea For $9.99 thru 02/09
• 12 each deveined peeled large shrimp, cooked, large dice Safeway 1 lb For $8.99 thru 02/09
• 1-1/3 cups fresh crabmeat, cooked
• 3 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 4 tsp. fresh chives, chopped

1. Heat oil in small skillet on medium heat.
2. Stir in tomato paste; cook 3 to 4 min.
3. or until tomato paste is aromatic and slightly darkened.
4. Remove from heat; set aside.
5. Bring cream cheese and milk just to boil in medium saucepan on medium heat, stirring frequently.
6. Cool slightly.
7. Use hand-held blender to blend in tomato paste mixture until well blended.
8. Add eggs, sugar, nam pla, salt and pepper; mix well.
9. Spoon into crusts.
10. Top each with 2 oz.
11. lobster, 1-3/4 oz.
12. shrimp and 1-1/2 oz.
13. crabmeat; sprinkle with 3 oz.
14. shredded cheese and 1 tsp.
15. chives.
16. Bake in 350 degrees F standard oven 25 to 30 min.
17. or until knife inserted near centers comes out clean.
18. Cool 10 min.
19. before cutting each quiche into 6 pieces to serve.

oil, tomato paste, philadelphia original cream cheese, milk, eggs, sugar, fish sauce, salt, black pepper, lobster, shrimp, fresh crabmeat, chedasharp, fresh chives

Taken from www.kraftrecipes.com/recipes/seafood-quiche-124112.aspx (may not work)