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