Prep 15 mins
Cook 55 mins
From a newspaper clipping.
- 1 cup swiss cheese, shredded (about 4 oz)
- 9 inches pie crusts, unbaked
- 1⁄2 cup lump crabmeat (about 5 oz)
- 10 ounces spinach, chopped frozen, thawed and squeezed dry
- 1⁄2 cup small shrimp, peeled (about 4 oz)
- 4 eggs
- 1 cup heavy cream
- 1 cup half-and-half cream
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne
- Preheat oven to 350 degrees F. Place half the cheese in the unbaked pie shell. Layer with crabmeat, spinach, and shrimp. Top with remaining cheese.
- Beat eggs in a large bowl, lightly. Beat in remaining ingredients; pour over seafood and cheese.
- Bake about 15 minutes, then reduce oven temperature to 300. Bake another 30 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges and serving.
This is very good. My only advice would be to make it in a deep dish pie crust. Only 1/3 of the liquid was able to fit in the pie crust after adding all the seafood, cheese and spinach. Even in a deep dish, I would cut the liquid potion in half. I doubled the amount of shrimp. If you like seafood this is a great dish! The flavors meld well together.
This is a very tasty quiche, and simple to make in the motorhome, using a pre-made crust. I had an issue with the amount of liquid, though. It took about an hour total to cook through. Since the seafood gives off liquid, and the spinach does too, even with squeezing, I would add another egg and cut cream/half-and-half to just 1 cup total. I used fresh crab and shrimp and the flavors came through just fine!
I got this same recipe from the paper and I have to say it is the worst quiche I have ever made and not all theat cheap to make. Would be nice if you could taste the sea food. And when I made it the eggs turned out foamy and wet.... not good.