Easy Shrimp and Crab Quiche
Making this simple prawn and crab quiche is a terrific way to add some flair to your breakfast or brunch recipes. Its flaky crust holds an abundance of prawns, crab, Swiss cheese and vegetables!
Components For Easy Shrimp and Crab Quiche
- Four eggs
- Half a cup of thick cream for whipping
- Half a cup of unflavored almond milk
- One tsp olive oil
- half a cup of finely chopped onions
- 1/4 cup of finely sliced green peppers
- 1/4 cup of finely chopped red peppers
- Half a cup of shredded cheddar cheese
- Half a cup of Swiss cheese, shredded
- One tsp seared seasoning I tasted and added salt, pepper, and Old Bay.
- One chilled pie crust sheet See notes for how to make your own crust.
- 8 oz lump crab meat
- 8 oz raw shrimp Peeled and deveined. I like to cut it up into chunks.
Instructions For Easy Shrimp and Crab Quiche
- Preheat oven to 350 degrees.
- Roll out the pastry to fit a 9-inch pie plate. Pie weights or dried beans can be placed on top of the parchment paper and pie plate to support the pie dough. This will stabilise the crust during baking.
- Bake for fifteen minutes. Pie crust removed; place aside.
- In a large bowl, mix together the eggs, cream, and almond milk.
- In a skillet over medium-high heat, combine the red peppers, onions, and green peppers with the olive oil. Simmer the onions for 3–4 minutes, or until they are aromatic and transparent.
- After taking the veggies out of the skillet, combine them with the eggs and milk in the bowl.
Stir in the prawns, lump crab and both cheeses. Mix everything together.
- Over the pie crust, pour the egg and seafood filling.
- Bake for twenty minutes.
- Preheat the oven to 300 degrees. Bake the quiche for a further 15 to 30 minutes, or until it is set. The quiche should seem solid around the edges and have a tiny wobble in the middle. If more baking time is required, add it.
- Before slicing, let the quiche cool for at least twenty minutes. Slice it too quickly, and it will probably crumble.
- Using 1/4 teaspoon of each of the following ingredients, you can make your own seafood seasoning: dried parsley, dried chives, crushed bay leaves, and onion powder. Alternatively, you could just add your favourite seasoning.
You can use almond milk in place of any other milk.
I haven’t tried replacing anything with heavy cream.
- The egg filling will not crisp up if it is poured onto an unbaked crust because the liquid will soak into the crust. You will need to bake it first and use pie weights or dry beans to press the parchment paper into the crust if you want a crisp crust.
- The crust will turn out soft and not crisp if you don’t blind bake it.
- The quiche should be baked until the sides are set but the centre still has some give. You are well acquainted with the wobble if you have ever made a custard pie! As it cools, the quiche will keep setting in the centre.
- Should your quiche crumble, it could be due to inadequate baking time, wet and undried components (such as seafood), or inadequate blind baking of the crust. Quiche may require some practice, as different ovens cook food at different rates.
- Macros presuppose a chilled pie crust from Kroger. If you need to gather information based on modifications you make to the recipe and computation, feel free to use any calculator you like.
The egg mixture will ooze through the crust, so there’s no need to drill holes in it.
Serving size: 1 slice; calories: 291 k cal; fat: 17 g; protein: 14 g; carbohydrates: 17 g
Recipe Adapted from: Staysnatched