Scallop & Oyster Quiche

What does one do with a handful of leftover smoked oysters? Taking some inspiration from the yum cha take on baked oysters, I decided to improvise and turn them into a something like a seafood quiche.

scallop & oyster quiche

Ingredients

• 1 sheet puff pastry
• 1 cup of smoked oysters (can substitute with fresh oysters, but cook quickly before using)
• 1 cup of scallops, halved
• 3 eggs, beaten
• 1/2 cup milk
• 1/2 cup plain flour
• 1/2 cup tasty cheese, grated
• 4 medium mushrooms, sliced
• 2 slice short cut bacon, diced

Method

• Line a baking dish with baking paper, then fit pastry into dish. Using a fork, prick the base of the pastry.
• In a hot pan, brown bacon. Remove bacon from pan, leaving bacon fat in pan.
• Quickly sear scallops, remove from pan. If using fresh oysters, cook them at the same time.
• Add mushrooms to pan, saute until they begin to soften. Remove from pan.
• In a bowl, whisk milk, eggs and flour until combined. Add cheese and salt and pepper to taste.
• Layer mushrooms, seafood and bacon in baking dish. Pour over egg mixture.
• Bake in a preheated oven at 200 degrees for 25 minutes or until egg mixture is set.