Stone Crab and Scallop Quiche | The FINsider

Ingredients

• 1 lb wild sea scallops cut into approximately 1 inch pieces
• 1 cup stone crab meat, chopped or shredded
• 8 whole stone crab claw ends (see picture below)
• 6 eggs
• 1 ½ cups Gruyere cheese
• ¾ cup white onion or one small white onion, diced
• 1 cup half & half
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried thyme leaf
• ½ tsp dried oregano leaf
• ½ tsp Fenugreek seeds
• ½ tsp sweet paprika
• ¼ tsp ground black pepper
• ¼ tsp sea salt
• 2 ready made deep dish frozen pie crusts