Seafood Quiche

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/17/2020

Sweet shrimp and crab and a creamy custard in a deep-dish pie.

This luxuriously rich quiche is best in small bites. Be sure to squeeze the spinach dry after thawing. When baked, the quiche is still a little wet in the center, but it sets up as it cools.

Prep: 10 min Cook: 65 min
Serves: 8 Save

Ingredients (10)

  • 1 cup shredded Swiss cheese (4 ounces)
  • 1 9-inch deep-dish unbaked piecrust
  • 1/2 cup lump crabmeat (about 5 ounces)
  • 1 package (10-pounce) frozen chopped spinach, thawed and drained
  • 1/2 cup small peeled shrimp (about 4 ounces), uncooked
  • 4 eggs
  • 1 cup heavy cream
  • 2/3 cup half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

  1. Preheat oven to 350F.
  2. Place half the cheese in pie crust. Top with crab, spinach and shrimp. Top with remaining cheese.
  3. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese.
  4. Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges.