Cajun Quiche

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This quiche is loaded with plenty of shrimp, cheese and crabmeat.
Real men will eat this quiche; that is, if the women and children do not get to it first.

2   9-inch frozen deep-dish pie shells
6  large eggs, beaten
1-1/2  cups shredded American cheese (6 oz.)
1/2  cup shredded Monterey Jack cheese
1  pound fresh lump or jumbo crabmeat or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked over
1/2  pound medium shrimp, shelled and deveined
1  bunch green onions, chopped
2  cups heavy or whipping cream
1  teaspoon Creole seasoning

Heat oven to 350 degrees F. Prick bottoms of frozen pie shells with a fork. Bake 10 to 12 minutes, until lightly browned.
2. Meanwhile, combine eggs, cheeses, green onions, heavy cream and Creole seasoning in a large bowl until well blended. Fold in shrimp; then gently fold in crabmeat. 

3. Divide filling evenly into each pie crust. Bake 50 to 55 minutes until filling is set in center. Makes 12 servings.

Source:  Better Homes & Gardens
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