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  • Surf & Turf Quiche
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    Surf & Turf Quiche


     

    Ingredients:

    • 3 Premio Chorizo Sausages
    • 7 large eggs
    • 1 cup milk
    • 8-oz. lump crab meat
    • 12-oz. Monterey jack cheese, shredded
    • 4-oz. Swiss cheese, shredded
    • 1 Tbsp. all-purpose flour
    • ½ tsp. crushed red pepper
    • 1 tsp. old bay seasoning
    • 1 tsp. ground cumin
    • 1 tsp. black pepper
    • 1 9” deep dish unbaked pie shell

    How to Make Surf & Turf Quiche:

    1. In a large skillet, brown Premio sausage until done; let cool.  Slice into ¼-inch chunks.
    2. In a large bowl, whisk 7 eggs with all other remaining ingredients until well blended. 
    3. Fold cooked Premio sausage into egg-cheese mixture.  Pour mixture into a 9” deep dish uncooked pie shell.
    4. Place shell in preheated 400 degree (F) oven and bake for 15 minutes.  Turn oven down to 325 degrees (F) and finish baking for another 25-30 minutes, until golden brown and center will spring back at touch.  Allow to cool and serve warm.
     
     Submitted by: Ellen M.                 

    Winter Recipe Contest 2014-2015

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