Seafood Quiche
A savory and creamy quiche loaded with shrimp, crab, or your favorite seafood, baked into a flaky pie crust with eggs, cheese, and herbs.
Equipment
- 9-inch pie dish or quiche pan
- Mixing bowls
- Whisk
- Oven
- Skillet
Ingredients
For the Crust
- 1 9-inch pie crust Store-bought or homemade, unbaked.
For the Filling
- 1 tbsp butter For sautéing.
- ½ cup onion Finely chopped.
- 1 cup cooked shrimp or crab meat Chopped.
- ½ cup cheddar cheese or Swiss cheese Shredded.
- 3 large eggs
- 1 cup milk or half-and-half For a creamier texture.
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika Optional, for garnish and flavor.
- 1 tbsp chopped fresh parsley For garnish.
Instructions
- Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a skillet over medium heat, melt butter and sauté chopped onion until soft and translucent, about 3–4 minutes.
- Spread sautéed onions and cooked seafood evenly in the prepared pie crust. Sprinkle shredded cheese over the top.
- In a mixing bowl, whisk together eggs, milk (or half-and-half), salt, pepper, and paprika.
- Pour the egg mixture over the seafood and cheese in the crust.
- Bake for 40–45 minutes, or until the quiche is set in the center and lightly golden on top.
- Let rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Notes
This seafood quiche is great for brunch or lunch. You can also substitute with smoked salmon, scallops, or a seafood mix. Serve with a fresh green salad.