Crab or Shrimp Quiche

READY IN: 1hr 10mins
Recipe by Chef at Heart

I was given this about 16 years ago from my friend who loved to cook. He was on the University Rugby Team so I guess real men do eat quiche.

Top Review by ImPat

We had this for dinner tonight. I have 2 suggestions though and would cook the onion and capsicum (bell pepper) before adding to quiche. I used both tinned crab meat and some cooked prawns (shrimp) and about 1/4 teaspoon of tarragon. I also used low fat evaporated milk which is why I think it took an hour to cook. I used a 1/2 portion of my own recipe #177343 for the pie shell which I blind baked for 10 minutes and then a further 2 minutes but if using fat reduced evaporated milk would reduce this cooking time. Thank you Chef at Heart for the first quiche I have had without cheese and enjoyed. Made for Please Review My Recipe - a game of tag.

Ingredients Nutrition

  • 1 (9 inch) unbaked pie shells
  • 4 eggs
  • 1 12 cups evaporated milk or 1 12 cups light cream
  • 1 teaspoon tarragon, use your discretion on this
  • 12 teaspoon salt, Ican't have salt so I omit this
  • 14 teaspoon pepper
  • crab filling

  • 1 cup crabmeat or 1 cup cooked shrimp
  • 14 cup onion, chopped
  • 14 cup red pepper, chopped


  1. Preheat oven to 400 degrees F.
  2. Partially bake crust for approximately 8 minutes on lowest rack in oven.
  3. Remove and turn temperature down to 350 degrees.
  4. Spread filling (over bottom of shell).
  5. Poor in the egg mixture and cook for 35 to 40 minutes.
  6. Let stand for 5-10 minutes prior to serving.

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