Recipe for Quiche - with Crab Meat and Shrimp

Seafood Quiche with Crab Meat and Shrimp
Seafood Quiche with Crab Meat and Shrimp | Source

Quiche Recipes

I have a wonderful recipe for quiche that I’m going to share with you. I often use quiche recipes. Because I have a very “southern” spouse, however, I often call quiche “pie” so that he won’t think he’s eating something too fancy. He’s much more likely to eat chicken pie or crab pie than he is to sample something called chicken quiche or crab quiche. Yes, I’m a southerner, too, but I have no problem using the correct term for these dishes. Perhaps that’s because I’m female. You’ve probably heard that “real men” don’t eat quiche. I can quickly disprove that theory! Whenever I make the following recipe for quiche, hubby and the other men in the family gobble it up enthusiastically.

The main ingredient in quiches.
The main ingredient in quiches. | Source

How to Make Quiche

How to make quiche? It’s not really complicated. I think some cooks assume it might be difficult simply because of the name. The main ingredient in quiche recipes is usually eggs, along with cream or milk. Cheese is a popular ingredient, too. In addition to this base, practically anything else can be included – tomatoes, vegetables, meats, poultry, or seafood. All the ingredients are baked into a pastry shell. Use a pie crust, puff pastry, or be more “French” and use a bread crust. Make your quiche in a pie pan, a tart pan, or a spring-form pan.

Once you learn the basics of how to make quiche, you can create a huge variety of quiches by using your culinary creativity and your imagination. A quiche can serve as a breakfast dish, a main dish, or a side dish, depending on the ingredients you include. Desert quiches have become popular, too. if this surprises you, it shouldn’t. After all, quiche is basically a custard. For some ideas for your quiches, I make the following table:

How to Make Quiche: Ideas

Meats
Vegetables/Fruits/Other
Cheeses/Dairy
bacon
spinach
cheddar
diced ham
tomatoes
Swiss
ground beef
sun-dried tomatoes
parmesan
ground sausage
mushrooms
mozzarella
sliced sausage
asparagus
Monterey jack
diced chicken
broccoli
Colby
crab meat
pesto
gruyere
shrimp
artichokes
goat cheese
fresh finned fish
onion
blue cheese
scallops
figs
feta cheese
lobster
squash
cottage cheese
imitation crabmeat
pumpkin
cream cheese
diced turkey
bell pepper
sour cream
prosciutto
snow peas
ricotta
pepperoni
garden peas
evaporated milk
diced or shredded roast beef
celery
whipping cream
shredded pork
leeks
half and half
smoked salmon
potatoes
milk
oysters
apples
havarti
clams
pears
gouda
Blue crab is sweet and succulent.
Blue crab is sweet and succulent. | Source

Crab Meat

Before continuing, I’d like to say a word or two about crab meat. The type of crab meat you use in your crab recipes is important. There are several types of edible crabs, and each has a slightly different taste and texture. My favorite of all of them is blue crab. This could very well be because we often catch our own and get blue crab meat for free. And obviously, it’s super fresh. More important than the species used in this recipe for quiche, however, is the form of crab meat that you use – fresh, refrigerated, frozen, or canned.

Fresh is best with crab quiche, but fresh crab meat can be hard to come by. I really like the refrigerated and frozen crab meat that’s pasteurized and comes in a can. You can also use leftover snow crab and Alaskan king crab from crab legs. As for the canned crab meat that’s not refrigerated, I don’t care for it. In my opinion, it has very little flavor.

Unless you pick the crabs yourself, you’ll need to examine the crab meat carefully before using it in crab recipes. Invariably, there’ll be small pieces of cartilage or shell – usually both. You don’t want to bite down on these hard pieces, and you certainly don’t to swallow one. Also, ready-to-use crabmeat can contain a lot of liquid, so you need to drain it first. I often squeeze mine gently in paper towels.

How to peel and devein shrimp.
How to peel and devein shrimp. | Source

Shrimp

A lot of people don’t even realize how many species of shrimp exist, and for this recipe, that’s okay. Unless you have an extremely discriminating palate, I don’t think you’ll be able to tell the difference. Just make sure the shrimp are steamed or boiled, peeled, and deveined. Obviously, the tails should be removed.

Should you chop the shrimp, slice the shrimp, or leave them whole? That’s up to you. Personally, I like to cut larger shrimp in half for my seafood quiche. If I’m using very small shrimp, I might leave them whole. I like forking a nice chunk of shrimp. Using larger pieces of shrimp also makes a nice contrast in texture, as I usually flake my crabmeat.

Try this awesome, cheesy recipe for quiche.
Try this awesome, cheesy recipe for quiche. | Source

Recipe for Quiche – with Crab Meat and Shrimp

If your significant other is averse to consuming quiche, you have my permission to call this crab pie, shrimp pie, or seafood pie. Otherwise, you can refer to it as crab and shrimp quiche, shrimp and crab quiche, or seafood quiche.

Rate my shrimp and crab quiche! Thanks!

3.3 stars from 9 ratings of Seafood Quiche

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 8 servings

Ingredients

  • 9-inch pie crust, unbaked
  • 1 cup shredded Swiss cheese
  • 1/2 cup crab meat
  • 1/2 cup cooked shrimp
  • 3 tablespoons minced green onion
  • 1 tablespoon sour cream
  • 1 tablespoon sherry
  • 1 teaspoon minced garlic
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne
  • grated parmesan cheese
  • crushed buttery crackers, (I like Ritz)

Instructions

  1. Preheat oven to 325 degrees.
  2. Distribute grated Swiss cheese in pie shell.
  3. Combine crab meat, shrimp, onion, sour cream, sherry, and garlic and spoon into crust over cheese.
  4. Beat together eggs, cream, paprika, salt, black pepper, nutmeg, and cayenne and pour evenly over pie shell ingredients.
  5. Sprinkle with parmesan. Top with buttery crackers.
  6. Bake for 45 minutes or until knife or toothpick comes out clean. Let stand for about 15 minutes before serving, or until quiche is slightly firm. Cut into wedges and garnish with sliced green onion tops or chives, if desired. Serve with a tossed salad and a nice wine for a wonderful dinner. This recipe for quiche is also nice for brunch or lunch!

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Comments 6 comments

Mhatter99 profile image

Mhatter99 4 years ago from San Francisco

Great recipe! Thank you for sharing.


jpcmc profile image

jpcmc 4 years ago from Quezon CIty, Phlippines

My allergic to crabs. But I'll still try this. :) Where's my antihistamine medicine?


rwelton profile image

rwelton 4 years ago from Sacramento CA

Habee-

OK...I just finished dinner, it is not midnight and I am not hungry...NOW, I am brave enough to read your latest culinary post...

Love quiche...For those that drool over this and want to make a low-fat version.. I have made a similar dish with 'Egg Beaters Egg Whites' instead of eggs, non-fat sour cream, and fat-free evaporated milk (and a little flour).

Maybe this weekend...note to self: pick up shrimp tomorrow. Thanks.

Note2: Are we all seeing what you made for dinner last night in these posts? Can we make reservations?

rlw


Austinstar profile image

Austinstar 4 years ago from Somewhere in the universe

Oh my! This looks delicious. I never thought of putting crushed Ritz crackers on top of a quiche, but that sounds wonderful.


carol7777 profile image

carol7777 4 years ago from Arizona

Pretty comprehensive quiche recipes and ideas. You could make one every night for months and be different each time. Thanks for sharing and love the photos. I also love the crushed Ritz crackers...Very inventive.


Marcy Goodfleisch profile image

Marcy Goodfleisch 4 years ago from Planet Earth

Oooh - I love quiche! I haven't tried this version yet, so it is now on my list. Thanks! Voted up and up!

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