Preheat Oven to 345F
Grease a 9 x 11 glass dish.
Sautee mushrooms and onions in butter until done.
Place sole and scallops in frying pan with white wine. Cook until done. Sole will cook first as it cooks faster. You may want to cut scallops in half if they are large.
In a separate bowl mix in Snowdon House Dill & Lemon Beer Bread with 2 cans of beer. Spread half the dough into the greased pan and sprinkle in half the dip mix.
Spread assorted seafood on top of bread dough. Add half the cheese.
Beat eggs, salt, pepper and nutmeg together. Add the remaining dip mix and pour this mixture into the pan.
Top with the remaining dip mix and pour this mixture into the plan. Top with remaining shredded cheese.
Bake 35-40 minutes. Checking at 30 minutes to see if it is done. Serve hot.
Use the leftover bread: Divide the remaining bread mix, place half a cup into each muffin tin and bake in oven with quiche for 20 minutes.
from Snowdon House - snowdonhouse.ca