Seafood Quiche

Seafood Quiche
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 65 mins

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.


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


  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.

—Recipe by Kristine Gasbarre

Nutritional Info *per serving

  • Calories 480
  • Fat 31g
  • Cholesterol 325mg
  • Sodium 1170mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 1g
  • Protein 31g