San Francisco Seafood Quiche

Submitted by Leslie in Texas

"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!"

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 2 quiche
• Serves: 6-8

ingredients

• 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

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.

Reviews

[Funliven]

I have always wanted to make quiche, but was afraid to try. Then, a friend asked me to make it for Saturday brunch and I did. I can never say no when someone asks me to cook:) This recipe seemed perfect and it was. I added scallops, extra shrimp, an extra egg, used lump crab meat,a bit more wine because of the extra ingredients. Oh, I used gruyere instead of swiss. My friend was very pleased with the outcome and so was I. If you love quiche and seafood then this is certainly a recipe to try.

 

[Connie C.]

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.

 

[CastlegarJeff]

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

 

[psloat]

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

 

[Stephanie S.]

If I were the only one rating this I would have given it a 5, but DH and DS didnt like it as much as DD and I did. They said its not bad but not something they would request. I on the other hand thought it was GREAT. I loved the seafood in this, and the wine with the egg was a nice change of taste. Thank you so much for sharing this with us.