1 lb. backfin crab meat
1/2 lb. sealegs
1 lb. small bay scallops
1 pkg. frozen/fresh salad popcorn shrimp
4 eggs
2 c. whipping cream
2 pkg. Mozzarella cheese
dash of salt, pepper and garlic
2 deep-dish pie shells

In large bowl, mix ingredients except cheese. Line pie shells with cheese and pour all ingredients into pie shells. Heat oven to 425°F and bake for 15 minutes. Reduce heat to 350°F.

Bake until knife comes out clean (approximately 45 minutes). To keep edges of crust from burning, cover crust with foil (just the edges). When rinsing seafood, pat dry with paper towels. Excess water will make quiche watery.

Yields 2 quiche.