When it comes to brunch favorites, few dishes evoke the cozy, coastal comfort quite like crab and shrimp quiche. This delightful creation is one I hold close to my heart it was a staple at our Sunday family brunches along the Gulf Coast, where seafood was always fresh and smiles came easy. I remember watching my grandmother carefully fold plump shrimp and sweet lump crab into a creamy egg custard, the scent of butter and herbs filling the kitchen as laughter echoed through the house. This recipe is my loving tribute to those cherished mornings and to the generations of cooks who passed it down.
Why You’ll Love This Crab and Shrimp Quiche
- It’s seafood-forward: Plump shrimp and rich crab meat bring bold flavor and decadence.
- Great for brunch, lunch, or even a light dinner.
- Super customizable see our Mix It Up section!
- Reheats beautifully, perfect for meal prep.
- Impresses guests but is easy enough for a weeknight.
Pure Comfort
There’s something innately comforting about this dish. Maybe it’s the buttery crust or the silky egg custard that wraps around the sweet crab and shrimp quiche filling. Maybe it’s how it brings people together much like this swamp soup recipe, this quiche is comfort in every bite.
Ingredients for Crab and Shrimp Quiche
- 1 prepared 9-inch pie crust (homemade or store-bought)
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat, drained and picked for shells
- 1/2 cup diced onion
- 1/2 cup chopped green onions
- 1 tbsp butter
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
What You Need
- Pie dish
- Mixing bowls
- Skillet
- Whisk
- Measuring cups/spoons
Time to Cook Crab and Shrimp Quiche
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Cooling Time | 10 minutes |
| Total Time | 70 minutes |
Steps to Make It
- Preheat oven to 375°F (190°C).
- Sauté onion and green onions in butter until soft.
- Add shrimp and cook until just pink (2–3 minutes).
- Stir in crab meat and remove from heat.
- In a bowl, whisk together eggs, cream, cayenne, salt, and pepper.
- Spread seafood mixture into pie crust.
- Sprinkle with cheese.
- Pour custard mixture evenly over top.
- Bake for 40–45 minutes, or until the center is set.
- Let cool for 10 minutes before slicing.
Make It Perfect
- For the crab and shrimp quiche to set nicely, avoid overmixing the eggs and cream.
- Use fresh seafood when possible for the brightest flavor.
- Place foil around crust edges to prevent overbrowning.
- Let it rest after baking to slice cleanly.
Mix It Up
- Try smoked salmon instead of shrimp.
- Add sautéed spinach or mushrooms.
- Use Swiss or cheddar cheese for a twist.
- Add a dash of Old Bay seasoning for a Chesapeake vibe.
You might also enjoy the Garlic Mushroom Quiche Recipe for a vegetarian variation!
Perfect Partners
- Mixed greens with vinaigrette
- Roasted asparagus
- Fresh fruit salad
- Sparkling water or mimosa
Want to explore more pairings? This guide on serving quiche properly is just what you need!
Busy Day Hero
You can fully prep your crab and shrimp quiche the night before. Just pop it in the oven while you sip your morning coffee.
Work Ahead
- Cook and refrigerate the filling up to 2 days in advance.
- Blind bake the crust ahead of time.
- Mix the egg custard a few hours early and keep it chilled.
Save Some For Later
To store:
- Refrigerate up to 4 days in an airtight container.
To freeze:
- Wrap slices individually and freeze for up to 2 months.
Reheat in the oven at 325°F for 10–15 minutes.
Everyone’s Happy
This dish is a total crowd-pleaser. It’s rich without being heavy, elegant yet comforting. Guests will ask for seconds and the recipe!
Good For You Too
- High protein from seafood and eggs.
- Gluten-free if you use a gluten-free crust.
- Add veggies like spinach or bell pepper for extra fiber.
Easy Clean Up
- Use one bowl for mixing custard.
- Wipe skillet clean after sautéing.
- Disposable pie tins make transport and clean-up a breeze.
Switch It Up
Want more delicious inspiration? Check out these other quiche wonders:
- 7 Majestic Crab Quiche Recipe Insights for a Winning Brunch
- 10 Unbelievably Flavorful Other Easy Quiche Recipes
- 15 Astonishing Quiche Crab Recipe Secrets for an Epic Dinner
Simply Perfect
When you cut into this crab and shrimp quiche, the custard is silky, the seafood tender, and the crust golden. Every bite delivers flavor and warmth, like a little coastal hug.
FAQs for Crab and Shrimp Quiche
Can I use canned crab?
Yes, but opt for high-quality lump crab meat and drain it well.
Can I make this crustless?
Absolutely it becomes a delightful crustless seafood frittata!
Can I substitute half-and-half?
Yes, though the texture may be slightly lighter than with heavy cream.
Is this quiche good cold?
Surprisingly yes! It’s delicious chilled or at room temperature.
Can I make mini quiches?
You bet just reduce the baking time to 20–25 minutes.
Conclusion for Crab and Shrimp Quiche
Whether you’re cooking to impress or treating yourself to something special, this crab and shrimp quiche delivers every time. It’s flexible, filling, and full of rich flavor that feels right at home on any table. With creamy eggs, succulent seafood, and that classic flaky crust, it’s destined to become a new favorite.
Happy cooking with Rita chef ❤️!
Print
Crab and Shrimp Quiche Recipe
- Total Time: 60 minutes
- Yield: 1 quiche (6–8 servings) 1x
Description
A rich and savory crab and shrimp quiche loaded with tender seafood, creamy eggs, Gruyère cheese, and flaky pie crust perfect for brunch or dinner.
Ingredients
1 prepared 9-inch pie crust
1/2 lb shrimp, peeled, deveined, and chopped
1/2 lb lump crab meat, drained and checked for shells
1/2 cup diced onion
1/2 cup chopped green onions
1 tablespoon butter
3 large eggs
1 cup heavy cream
1/2 cup shredded Gruyère cheese
1/4 teaspoon cayenne pepper
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat.
Sauté diced onions and green onions until soft, about 3 minutes.
Add shrimp and cook until just pink, around 2–3 minutes.
Stir in crab meat and remove the skillet from heat.
In a large mixing bowl, whisk together eggs, heavy cream, cayenne pepper, salt, and black pepper until smooth.
Place the seafood mixture evenly into the prepared pie crust.
Top with shredded Gruyère cheese.
Carefully pour the egg mixture over the filling, ensuring it’s evenly distributed.
Bake for 40–45 minutes or until the quiche is set and the top is lightly golden.
Let cool for 10 minutes before slicing and serving.
Notes
To prevent the crust edges from overbrowning, use a pie shield or foil halfway through baking. For added depth, mix in sautéed mushrooms or spinach. If you prefer a spicier kick, increase the cayenne slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 155mg
Keywords: crab and shrimp quiche, seafood brunch quiche, shrimp quiche recipe, crab pie crust recipe