A seafood lover’s delight for breakfast or dinner!!
When I was growing up, quiche was always a special treat for the family…reserved for showers and special gatherings. A French cuisine comprised of eggs and milk and baked to create a custard texture around whatever ingredient that your heart desires. It’s so versatile!! My mom developed a simple ham and cheese recipe that only involved two eggs. Yes, only 2 eggs!!! How can that be?!?!? (Yes, I realize this picture showcases more than two but hey, I needed props :)) When I think quiche, I think multiple eggs, just like the picture…certainly more than just two! My mom’s secret weapon was heavy whipping cream. This creates a satiny texture unlike no other and it allows your fixin’s to totally shine through! So over the years, using my mom’s basic foundation, I’ve created a Crab & Shrimp version (hubby’s favorite) that he does cartwheels over. Therefore, it’s no longer just for special occasions anymore. It’s whenever he craves this delightful seafood pie!!
Roll out one refrigerated pie dough and lay it over a deep pie dish. You could also make your own but who has time for that!! Not me! Then crimp your edges however you like. Add ¾ cup of swiss cheese in the bottom of the pie shell. Then layer it with half of the red pepper and half of the green onions. Carefully combine (lumps to remain intact…this is so vital guys!) crab and shrimp with 1 tsp. of Old Bay and 3 dashes of hot sauce then place on top of cheese. Top with remaining red pepper, green onions and then 1 cup of Swiss. Beat 2 eggs, then add ¾ cup of heavy whipping cream and mix. Pour custard mixture over pie and bake at 375 degrees for about 45 minutes or until completely set. Say Grace and enjoy!
Crab and Shrimp Quiche
Ingredients
- 1 142g refrigerated or frozen deep dish pie crust
- 1 ¾ cup 175g Swiss cheese, shredded and divided
- 3/4 cup 175g heavy whipping cream
- 2 eggs
- 1 cup 171g jumbo lump crab, drained really well (imperative)
- ½ cup 165g shrimp (50-60 count size), deveined and tails removed
- ½ cup 90g red bell pepper, diced and divided
- ¼ cup 115g green onions, sliced and divided
- 1 tsp. Old Bay seasoning
- Hot sauce a few dashes
Instructions
- Roll out one refrigerated pie dough and lay it over a deep pie dish. Then crimp your edges however you like. {You could also use a frozen pie crust...just make sure it's deep dish.}
- Add ¾ cup of Swiss cheese in the bottom of the pie shell. Then layer it with half of the red pepper and half of the green onions.
- Carefully combine (lumps to remain intact…this is so vital guys!) crab and shrimp with Old Bay and hot sauce then place on top of cheese.
- Top with remaining red pepper, green onions and then 1 cup of swiss.
- Beat eggs, then add heavy whipping cream and mix.
- Pour custard mixture over pie and bake at 375 degrees for about 45 minutes or until completely set. Say Grace and enjoy!
Adapted from momma’s recipe
I love seafood and I’m pretty sure that I’m going to LOVE this quiche! YUM!
For sure, Diana!! 🙂 Thanks for stopping by!!
This is grown up quiche. The crust looks so flaky.
We love it, Peter! 🙂
We ate a lot of quiche growing up – it was an economical way for my mom to get dinner on the table and ours were always full of leftover odds and ends. Sometimes my mom got a little too creative and we’d end up with some weird fillings 🙂 Love the flavors you used in yours and the store bought pie crust… yes! Love that shortcut 🙂
Yep! This is a great way to use up those leftovers as it’s versatile that way. Thanks for stopping by April!!
Oh my word, the perfect dish for good friday when we all just want to eat fish.
Thanks Bintu!!
I’m a big quiche fan and I love the combination of crab and shrimp. Crab is just so lovely and delicate and I bet it’s wonderful in this recipe.
Hi Cristie! Yep, it really does well in this dish!
Do u cook shrimp first
Hi MJ! No, the shrimp will cook inside the quiche. Hope you enjoy!! ?
This does not look very thick. I’m wanting to make it in a 10″ x 2″ deep tart pan. I don’t want my crust to be 2″ deep with 1″ of filling in it…any recommendations? Could I add another egg and more heavy cream and maybe some extra cheese? Also, are you saying to put raw shrimp in this? Thank you for your help!
Hi There! It’s actually the proper proportion as it completely fills a frozen deep pie crust. Let me know how it turns out for you. The pictures show an extra deep pie dish so just go with the frozen one.
I don’t think maybe I worded that right. I’m not using a frozen crust. I’m using a home made crust that I’ putting in a 10″ tart pan that is 2″ deep. In the picture, it looks like the filling is only about an inch deep. I don’t want to have 1″ filling in a 2″ deep crust. So I’m afraid that the filling won’t be deep enough. I want the filling to be 2″ deep. Does that make sense?
Hi Bonye! I would not double the recipe. I have not experimented with this recipe in any other way so I’m sorry that I can’t be of any help here. Hope you’ll still try it.
I made this last night and the flavors were really good. The problem I had was it took a lot longer to cook than 45 min, and it was super runny. It never really set up. But it could have been because I used a 9″ deep dish frozen crust and placed it in a pie dish and then on a cookie sheet. I think the base just never got hot enough to get the filling firm. I ended up using a baster to pull the runny liquid out because I knew the eggs were cooked. I will try again and not use the pie plate or cookie sheet. Other than that (which was not the author’s fault), we liked the flavors. Thanks!
Hi Terri! I find if I drain the crab and shrimp really well, I don’t have this issue. Glad you enjoyed it!
This was absolutely Delicious!
We added a bit more hot sauce & Old Bay since we increased the amount of seafood. We also salted the shrimp and delighted in every bite. Thanks for the recipe, for this will be added to our “special meals” rotation!
Glad you enjoyed it!
I’ve made this several times before and it is perfect. Wondering if we can eliminate the crust and make it crustless to reduce the carbs
Hi Sharon! I’m sure it would do well. You could try following my frittata method here:
https://saygraceblog.com/chicken-sausage-and-vegetable-frittata/
Superb. So many people asked for the recipe.
This is fabulous- we have it for special occasions since it’s so decadent ‼️,,,the only thing I did differently was I subbed the red peppers for completely drained chopped pimento.
Sounds delicious!! So glad you enjoy it!!