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Seafood Quiche

Seafood Quiche

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 days Cook: 65 days
Serves: 8 Save

Ingredients (10)

  • 4 oz Swiss Cheese
  • 1 Deep Dish Pie Crust Shell, Frozen
  • 5 oz Lump Crab Meat
  • 10 oz Chopped Spinach, Frozen
  • 4 oz Small Shrimp, Peeled and Deveined
  • 4 Eggs
  • 1 cup Heavy Cream
  • ⅔ cup Half and Half
  • ½ tsp Salt
  • ¼ tsp Cayenne Pepper
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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.