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+ servings

Crab and Shrimp Quiche

Felesha Bell
A seafood lovers delight for breakfast or dinner!!
4.75 from 4 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 -8


  • 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


  • 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!
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