Seafood Quiche - Recipe of the Month

It is well into September before I am starting this month's recipe theme, but I have been harvesting like crazy.  It finally got a bit cooler and I had to get out in the garden.  Then we finally got some rain this week after a month, so I expect the herbs to pop up with new growth when the sun comes out this weekend.  As a result I need to get things posted now before the garden consumes me again.

This time I am going to start the Quiche theme (which we did a year ago in September) with a great Seafood Quiche.  This luxuriously rich quiche is best in small bites. Be sure to squeeze the spinach dry after thawing. When baked, the quiche is still a little wet in the center, but it sets up as it cools. This was a Food Network recipe created by Kristine Gasbarre, but it lacked herbs so I dressed it up with my Seafood Seasoning. I am not a fan of seafood, but I like the flavors in this, especially as an appetizer or mini quiches.

 Seafood Quiche

1 cup shredded Swiss cheese (4 ounces)

1 9-inch deep-dish unbaked piecrust

1/2 cup lump crabmeat (about 5 ounces)

1 package (10-pounce) frozen chopped spinach, thawed and drained

1/2 cup small peeled shrimp (about 4 ounces), uncooked

4 eggs

1 cup heavy cream

2/3 cup half-and-half

3 teaspoons Backyard Patch Seafood Seasoning

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 350F. Place half the cheese in pie crust. Top with crab, spinach and shrimp. Top with remaining cheese. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese. Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Crabmeat Pizza with Dill and Chervil Weekend Recipe

This is the perfect non-traditional pizza to try.  The herbs are not your traditional pizza herbs with dill and chervil, but they combine as a great complement to asparagus and crab, the other unusual ingredients. You can mix it up by trying other fresh herbs, such as tarragon and dill, or tarragon and basil if you do not have any chervil at home.  You can click here to learn about Chervil if you want to try the celery-like herb.  

Dill, Chervil and Crab Meat Pizza

MAKES ONE 15-INCH PIZZA

1 (12- to 14-ounce) prepared pizza dough

1/2 cup prepared Alfredo sauce
1/4 cup Greek yogurt
1 tablespoon whole-grain mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh chervil  (if you don't have fresh, use 1 Tablespoon BYP Seafood Seasoning to substitute for these two herbs)

1 teaspoon sugar
3/4 cup shredded mozzarella cheese
1/2 cup shredded Monterey jack cheese
12 ounces lump crab meat, flaked
1 cup chopped fresh asparagus
2 tablespoons chopped fresh chives

Directions:

Preheat oven to 450 degrees F. Place pizza dough on a nonstick baking sheet or pizza screen. In a medium bowl, combine Alfredo sauce, yogurt, mustard, dill, chervil and sugar until thoroughly mixed. Spread sauce evenly over prepared pizza dough, leaving a 1/2-inch border for the crust.

Sprinkle both cheeses evenly over the pizza, then top with crab meat and asparagus. Sprinkle chives over toppings. Bake 12 to 15 minutes or until crust is golden and cheese is bubbly.

Green Bean Seafood Stew - April Recipe Series

Seafood stews are generally not long cooking and are an easy way to make dinner when time is short.  This recipe called for saffron which is a rare herb that costs quite a bit, but you only need a couple threads if you can find them in your local cooking specialty store.

Green Bean Seafood Stew

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

1 clove garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon fennel seed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch of crumbled saffron threads

1 cup diced tomatoes, with juice

1/4 cup vegetable broth

4 ounces green beans, cut into 1-inch pieces

4 ounces bay scallops, tough muscle removed

4 ounces small shrimp, (41-50 per pound), peeled and deveined

Directions

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.

Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. 2 servings, 1 3/4 cups each.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Marinade for Fish and Seafood - weekend recipe

There is a recipe book that I have that I use so frequently I had to actually go find it to get the title because I just call it the Thyme book.  It is entitled It's about Thyme by Marge Clark.  Marge Clark is considered to be one of the best early herb recipe book writers who was such an advocate for herbs in the 80s and 90s that when she passed away suddenly in an auto accident in 1999 we all lost an generous person willing to share the lessons of her herb and life experiences.  She published only a few books from her home in West Lebanon, Indiana, but all were a combination of herb tips, recipes and personal observations that made herbs so much more approachable for all of us.  I never got to hear her speak in public, but I feel like I know her the personable way she wrote her books.

Marinade for Fish and Seafood

1/2 cup olive oil
juice of 1/2 fresh lemon
1 Tablespoon fresh lemon thyme leaves, chopped
     or Lemon Verbena leaves, chopped

1/2 Tablespoon French Tarragon (or 1 teaspoon dried)
2 fresh green onions, finely chopped, including green tops

Directions:
Combine all ingredients and add to seafood or fish.  Marinate for 30 minutes to 1 hour, but no more.  Broil, grill or bake according to any appropriate recipe.  Makes about 3/4 cup.

NOTE:  Marinating fish longer than 60 minutes results in "cooking" the fish.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails