Naughty Chipotle Seafood Quiche

• 2 Tablespoons Butter
• 1 whole Shallot, Diced
• 10 whole Peeled Shrimp, Cut In Pieces
• 8 ounces, weight Smoked Salmon, Shredded
• 8 ounces, weight Lump Crab (imitation Works)
• 1 Tablespoon Old Bay Seasoning
• 1/4 cups Dry White Wine (optional)
• 2 Tablespoons Adobo Sauce From A Can Of Chipotle Peppers
• 2 Tablespoons Cream, Plus 1/2 Cup Cream Or Whole Milk, Divided
• 2 whole Eggs
• 1/2 cups Mayonnaise
• 2 Tablespoons Flour
• 1 cup Shredded Swiss Or Gruyere Cheese
• 13 cups Chopped Green Onion
• 1 whole Unbaked Pie Crust

1. 1.
2. Preheat oven to 350 F. 2.
3. Melt butter over medium heat, add shallots and cook until slightly translucent.
4. 3.
5. Add peeled shrimp and lump crabmeat and sprinkle with Old Bay Seasoning.
6. 4.
7. Saute until the shrimp are light pink and add the wine if you are using it.
8. 5.
9. Simmer for 1-2 minutes and turn off the heat.
10. 6.
11. Stir in the adobo sauce and 2 tablespoons cream.
12. Pour the mixture into a bowl with the salmon to be used later.
13. 7.
14. Beat the eggs, 1/2 cup cream or milk, mayo and flour together, then stir in the cheese and the seafood mixture.
15. Gently stir in the chopped green onions.
16. 8.
17. Pour into the frozen pie crust and bake for 35-45 minutes, until a fork in the middle comes out clean.

butter, shallot, shrimp, salmon, weight lump, white wine, adobo sauce, cream, eggs, mayonnaise, flour, swiss or, green onion, crust

Taken from tastykitchen.com/recipes/main-courses/naughty-chipotle-seafood-quiche/ (may not work)