Seafood Quiche With Havarti And Dill

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

1. Preheat oven to 350u0b0.
2. In a bowl, whisk together eggs, milk, cream, dill, salt and pepper.
3. Cover the bottom of the pie shell with 1/2 of the cheese.
4. Cover the cheese with the salmon, shrimp and crab. (in any order).
5. Sprinkle with the green onions and red pepper.
6. Pour in all of the egg mixture.
7. Top with remaining cheese.
8. Bake 40-45 minutes, or until eggs are set.
9. Let the quiche rest for 5-10 mins before serving.
10. Note: Havarti is easier to grate if you pop it into the freezer for a few minutes.
11. Black pepper is okay to use if you don't mind tiny black specks.
12. I usually pre-bake the pie shell, but you don't have to. Personal preference.

eggs, milk, light cream, fresh dill, salt, white pepper, havarti cheese, crabmeat, salmon fillet, shrimp, green onions, red bell pepper, dish pie shells

Taken from www.food.com/recipe/seafood-quiche-with-havarti-and-dill-246532 (may not work)