Ingredients

1 unbaked 9-inch deep-dish pie shell
1/4 cup chopped celery
1/3 cup chopped yellow onions
1/2 teaspoon Tony Chachere's Seasoning
1/2 teaspoon black pepper
3 ounces cream cheese, softened
1 1/2 cups grated Swiss cheese
1/2 pound uncooked shrimp, shelled, deveined
1 cup lump crab meat, preferably blue crab
2 tablespoons butter
3 extra large eggs, beaten
2 tablespoons Saco Cultured Buttermilk Blend
1/2 cup water

Directions

Preheat oven to 425 degrees. Melt butter in saute pan. Saute onions and celery until tender. Add shrimp and seasoning. Cook until shrimp turns pink. Spread softened cream cheese on the bottom of the unbaked pie shell. Top with saute mixture. Sprinkle lump crab meat on top of the saute mixture. Cover lump crab meat with the grated Swiss cheese. In a bowl, combine 2 tablespoons of buttermilk blend with 1/2 cup water. Stir until dissolved. Add eggs and black pepper, whisk. Pour mixture into pie shell. Bake for 10 minutes at 425 degrees, then reduce to 350 degrees for 30 minutes more. Allow quiche to cool for 10 minutes before slicing. Store in refrigerator. Serves 6-8.