Crab And Shrimp Quiche
A savory quiche featuring tender crab and shrimp, complemented by delicate shallots and a creamy egg filling, perfect for brunch or light dinners for seafood lovers.
Ingredients
Instructions
- Mix crabmeat and shrimp together and set aside.
- Cook minced shallots in margarine in a small saucepan until soft, about 5 minutes.
- In a bowl, beat eggs with a whisk, then add milk, dry vermouth, and hot sauce. Mix well.
- Add the crab and shrimp mixture to the egg mixture, then add additional milk to make a total of 3 cups.
- Pour the filling into a baked pie shell.
- Bake at 375°F (190°C) for 30 to 35 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using fresh crabmeat instead of canned, and you can substitute the shrimp with lobster or scallops for a gourmet twist. If you prefer a gluten-free option, use a gluten-free pie crust or make a crustless quiche. Adding cheese, like Gruyère or cheddar, can enhance the dish's creaminess. Cooking the shallots until they are caramelized adds depth to the flavor.
Serving Suggestions
This crab and shrimp quiche pairs beautifully with a light green salad dressed with lemon vinaigrette. For a more filling meal, serve it alongside a bowl of tomato bisque. Consider incorporating some crusty bread or a refreshing cucumber salad to enhance your brunch spread. A glass of white wine, such as Sauvignon Blanc, complements the seafood flavors well.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual slices for quick reheating, but the oven method will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Shrimp Quiche contains roughly 281 calories, with 9g protein, 42g carbohydrates, and 9g fat. It is a good source of protein (19% of the Daily Value), iron (14% of the Daily Value), and calcium (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Simply bake it and allow it to cool, then cover and refrigerate. When ready to serve, reheat in the oven as mentioned earlier. This makes it an excellent option for brunch gatherings or meal prep.
What can I use instead of dry vermouth?
If you don't have dry vermouth, you can substitute it with white wine or a splash of chicken broth for a non-alcoholic option. Both alternatives will add a nice depth to the quiche without overpowering the seafood flavors.
Is it possible to freeze the quiche?
Yes, you can freeze the quiche before baking. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it overnight in the refrigerator and then bake as directed. This is great for meal planning or making ahead for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).