Total Time
1hr
Prep 25 mins
Cook 35 mins

If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!

Ingredients Nutrition

  • 2 unbaked pie shells
  • 1 (6 ounce) packagefrozen king crab meat, thawed and drained
  • 1 12 cups cooked shrimp, chopped
  • 8 ounces swiss cheese, shredded
  • 12 cup celery, finely diced
  • 12 cup green onion, thinly sliced, including green part
  • 1 cup mayonnaise
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 4 eggs, slightly beaten

Directions

  1. Combine crabmeat,shrimp,cheese,green onions, and celery.
  2. In another bowl, combine mayonnaise,flour,wine, and eggs.
  3. Mix all ingredients together well, and divide the mixture between the two pie shells.
  4. Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
  5. Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
  6. Leftover quiche may be heated in a 300°F oven for 15 minutes.
Most Helpful

This quiche baked up beautifully, but was very strong and fishy tasting. It was not a hit at my house. My son and boyfriend would not eat it. The crab flavor was a bit overwhelming, completely overshadowing the more delicate shrimp flavor. Next time I will use less crabmeat.

Connie C. October 19, 2013

I had never made a pie shell from scratch before yesterday...and I had never made a quiche before (I am a relative newbie to cooking even though I am 50!!) Anyway..this turned out beautifully! I will definitely make it again! It is in my cookbook... LOL

CastlegarJeff August 26, 2013

This one is a keeper! I made this recipe - with some minor adjustments - to suit what I had on hand. but the bones of this recipe are really good. had a lot of rave reviews with this recipe - had to forward it to a few people.

substituted the celery - for red and orange bell pepper
cut the wine in half - used dry rose instead of white
added 10% cream to eggs
substituted the seafood with - 2 cans of canned crab meat and one can of shrimp cocktail
substituted the swiss cheese with - yellow and white shredded cheddar and added 1/4 cup Parmesan cheese
add freshly chopped italian parsley

psloat May 22, 2012