3/10/14

Shrimp Quiche (or any Seafood Quiche)

Some recipes instantly bring a memory to mind when you hear them mentioned or see them in your recipe files.  This is one of them.  A simple seafood quiche.  This is a recipe I first made in the early 1990's and for a few years when the children were young, it was a standard in our house.

When I see this recipe in my files I am instantly back at the beach circa 1996.  We had a 5 year old, a 3 year old and a tiny little newborn on our annual family trip to the beach.  (This is overwhelmingly my favorite 'ages' of the kids and the time in my life I would choose live out forever if I had a choice;  when all three kids were under 5.)  Our hotel room had a full kitchen and this was one of the meals I made that week.  Although we had it perhaps a hundred other times, the memory I love best is eating this 'at the beach' with the ocean waves crashing in the background.


I always made this with tiny baby shrimp - probably because they were the most affordable option.  But you can use shrimp or crab and even a mixture if you wish.  


Seafood Quiche

9" pie shell
1 c shredded Swiss cheese
1/3 c diced green onion
1 c baby shrimp or crab
4 eggs
2 c heavy whipping cream
1/2 t salt
white pepper

Heat your oven 425. Sprinkle the shrimp, cheese and onion on the bottom of the pie shell. Beat the eggs. Beat the salt with the whipping cream until thickened but not holding it's shape. 30 seconds is enough. Beat in the eggs and pepper. Pour into the shell. Bake 15 minutes at 425 and then reduce heat to 300. Bake 30 minutes. Remove from oven and let stand at least 10 minutes to set up as the texture gets better the longer it sets.


*UPDATING TO ADD*

CYNDEE:  Thanks so much for the comment and YES I did actually make this sans crust the last time we were doing the low-carb, no sugar cycle. I haven't made this particular quiche in muffin tins but I have made many traditional ham and/or  spinach quiche in tins and I have to say I love the idea of making this one into muffin tins because it's so easy to do portion control that way!  Awesome idea for this recipe!  Thanks!!! 







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1 comment:

  1. Trying to go gluten-free for the next 30 days... Have you ever made it without the crust? Also wondering if it would work well in muffin tins. Thanks in advance!

    ReplyDelete

Thank You so much for your comment!

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