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    You are in: Home / Recipes / San Francisco Seafood Quiche Recipe
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    San Francisco Seafood Quiche

    San Francisco Seafood Quiche. Photo by Funliven

    1/1 Photo of San Francisco Seafood Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Leslie in Texas's Note:

    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!

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    Serves: 6-8



    Units: US | Metric

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


    1. 1
      Combine crabmeat,shrimp,cheese,green onions, and celery.
    2. 2
      In another bowl, combine mayonnaise,flour,wine, and eggs.
    3. 3
      Mix all ingredients together well, and divide the mixture between the two pie shells.
    4. 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. 5
      Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
    6. 6
      Leftover quiche may be heated in a 300°F oven for 15 minutes.

    Ratings & Reviews:

    • on October 19, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2012


      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for San Francisco Seafood Quiche

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 720.7
    Calories from Fat 424
    Total Fat 47.1 g
    Saturated Fat 14.7 g
    Cholesterol 184.0 mg
    Sodium 1024.0 mg
    Total Carbohydrate 42.8 g
    Dietary Fiber 2.6 g
    Sugars 3.9 g
    Protein 24.4 g

    The following items or measurements are not included:

    cooked shrimp

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