Seafood Quiche

Time to Cook: 
50-60 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
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Forget boring quiches, this one takes things up a notch by using succulent crab and shrimp to make things special. My family, who doesn't always love quiche, adores this recipe. Serve this at a Christmas or Boxing Day brunch along with a beautiful salad, some fruit, and buns to make it a meal. You could skip the mushrooms if the family doesn't like them, but I think they add a wonderful flavour.

Quiches are a fantastic addition to a brunch or potluck table. They are easy to make and can be adjusted to your liking. The leftovers are always delicious, and eggs make a great meal. You can make them mini sized for appetizers or to tuck into the kid's lunchboxes, or have them for dinner with a salad, like this leek and bacon one. They are so tasty you'll be sure to get a thumbs up from everyone at the table.


Fresh crabs from One Fish Two Fish in Langley, BC

Take your quiche up a notch with crab, shrimp, and creamy Swiss cheese.


9 inch deep dish pie crust, either homemade or store bought

1 1/2 Tbsp butter

1 1/2 cups thinly sliced mushrooms

4 large green onions, thinly sliced

2 oz (60g) can of crab meat, drained

4 oz cooked shrimp

3/4 c Swiss cheese, grated

2 large eggs

3/4 cup half and half cream

pinch ground nutmeg

1/4 tsp each salt and pepper


1. Preheat the oven to 425 F. Prick the bottom of the pie crust in a few places gently with a fork, then line the pie plate with some foil, covering the crust.  Bake the crust for about 10 minutes with the foil covering it, then take off the foil and bake 3 minutes longer. Take the crust out of the oven and let cool.

2. Reduce the oven to 350 F. Saute the mushrooms in butter over medium heat in a skillet until browned. Add the onions and saute about a minute more. Remove the pan from the heat and scatter the mushrooms and green onions into the bottom of the baked pie shell. Next, sprinkle over the crab, shrimp, and cheese.

3.In a medium sized bowl, beat the eggs and cream together with the nutmeg, salt and pepper. Pour into the pie shell, trying to evenly coat everything.

4. Bake 35-40 minutes or until the filling is firm in the center.

Adapted from The Easy Gourmet