Scallop Quiche

1. 1

   Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.

2. 2

   Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.

3. 3

   Arrange the scallops in the pastry.

4. 4

   Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.

5. 5

   Add the thyme and bacon.

6. 6

   Pour over scallops.

7. 7

   Bake at 350u00b0F until the custard is barely set, about 30 minutes.

8. 8

   A knife inserted at the center should come out clean.

9. 9

   Note: Do not overcook or the custard will curdle and become watery.

* Per serving · 4 servings · Values may vary.

No additional tips available.