Recipe: Seafood Quiche with Herb Sauce (using Bisquick)

SEAFOOD QUICHE

"This is a wonderfully easy dish that you can make the night before and warm in the morning. We serve this quiche with toasted crumpets and pear and walnut muffins with almond frosting. You can substitute crumbled cooked bacon and onions for the seafood and a teaspoon of nutmeg instead of Old Bay Seasoning." - The Kipling House

4 eggs
2 cups half-and-half
1/2 cup Bisquick baking mix
1 teaspoon old bay seasoning
1 teaspoon parsley
Salt and pepper
1 cup grated Swiss cheese
1 cup finely chopped crabmeat (imitation crabmeat can be substituted)
Herb Sauce (for serving, recipe follows)

Preheat oven to 350 degrees F.

Blend eggs, half-and-half, Bisquick, seasoning, parsley and salt and pepper thoroughly in a blender.

Spray a 9-inch pie plate with nonstick cooking spray. Place Swiss cheese in bottom of plate. Add crabmeat. Pour egg mixture over meat and cheese.

Bake for 1 hour at 350 degrees F.

Serve with warm Herb Sauce.

HERB SAUCE

1 (3 ounce) package cream cheese
4 tablespoons butter
1/2 teaspoon old bay seasoning
1/2 cup half-and-half

Combine all ingredients in a medium saucepan. Stir over low heat until blended.

Makes 6 servings
Source: Great Lakes, Great Breakfasts by Innkeepers of the Michigan Lake to Lake Bed, Breakfast Association