Scallop Quiche

• 9 inches pie crusts
• 1 - 1 1/2 cup raw bay scallops or 1 -1 1/2 cup sea scallops, cut into smaller pieces
• 1 - 1 1/2 cup heavy cream
• 4 eggs
• salt
• fresh ground black pepper
• thyme, to taste
• 3 tablespoons crumbled crisp bacon

1. Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
2. Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
3. Arrange the scallops in the pastry.
4. Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
5. Add the thyme and bacon.
6. Pour over scallops.
7. Bake at 350u0b0F until the custard is barely set, about 30 minutes.
8. A knife inserted at the center should come out clean.
9. Note: Do not overcook or the custard will curdle and become watery.

bay scallops, heavy cream, eggs, salt, fresh ground black pepper, thyme, crumbled crisp bacon

Taken from www.food.com/recipe/scallop-quiche-119349 (may not work)