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3 c. chopped fresh spinach
2 tbsp. water
1 med. onion, diced
3 tbsp. butter
1/2 c. (3 oz.) scallops
1/2 c. (3 oz.) raw shrimp, peeled and diced
1/2. (3 oz.) cod, haddock or other white fish
4 eggs
2 c. heavy cream or Half & Half
1 tsp. salt
1/4 tsp. white pepper
1 partially baked 9 inch pie shell with high sides
Quiche Pie Shell

Bring spinach and water to a boil in a covered sauce pan. Let cook 1 minute. Drain and cool. Saute onion in butter in an 8 inch skillet until tender. Add scallops and shrimp and continue cooking until shrimp is pink, about 2 minutes. Add diced fish and cooled spinach. Drain off any liquid. Mix eggs with cream, salt and pepper, beating until well blended. Spoon fish and spinach into pie shell. Pour cream mixture carefully over seafood. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. Yields a 9 inch quiche.
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