2 tbsp. minced shallots or green onions (plain onions may be used)
3 tbsp. butter
1/4 lb. (1 c.) either of the following: freshly cooked or canned, crab, shrimp, or lobster. Canned salmon is very good too.
1/4 tsp. salt
Pinch of pepper
2 tbsp. Madeira or dry white vermouth

Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned. Add shellfish meat and stir gently for 2 minutes. Sprinkle on salt and pepper. Add wine, raise heat and boil for a moment. Allow to cool slightly. 1 c. whipping cream or evaporated milk 1 tbsp. tomato paste 1/4 tsp. salt Pinch of pepper

Beat the eggs in a mixing bowl with the cream, tomato paste and seasoning. Gradually blend in the shellfish and taste for seasoning.

Have ready an 8 inch partially cooked pastry shell (at least 2 inches deep) and 1/4 cup grated Swiss cheese.

Pour mixture into pastry shell and sprinkle the cheese over it. Bake in upper third of a preheated oven for 25-30 minutes until quiche has puffed and browned. A knife should come out clean.