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By: Cindy R.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 each Avocado peeled & pitted 1 each uncooked pie shell, deep dish is the best 1 cup cooked bay shrimp 1 cup cooked crab meat, avoid using canned if possible, but if canned is used, make sure all juice is drained 1 cup grated Edam cheese 1 cup grated Gruyere cheese 1 cup Fontina cheese 0.5 cup finely chopped white onions 5 each slices of tomatoes, vine ripened, no need to peel, pepper to taste, white or black 1 cup ready to use spinah coarsely chopped, use fresh not frozen. If fresh is not available you may subitute frozen, make sure frozen 4 each eggs well beaten |
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| Directions: | ||
| 1. Preheat oven to 350 degrees 2. Combine seafood, cheeses, onions and spinach in a large bowl and mix well. 3. Set aside. 4. In another bowl beat eggs well and add pepper. 5. Combine all of the above ingredients and set aside. 6. Arrange sliced tomatoes on the bottom of the pie shell. 7. Pour egg misture on the top tomatoes then place avocados sliced like a fan on top of egg mixture. 8. Bake until filling is nice and firm about 30 min. to 45 min. 9. Let cool before cutting. |
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| Notes: | ||
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