Crab Or Shrimp Quiche Recipes

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JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE



Julia Child's Shrimp or Lobster or Crab Quiche image

A delicious recipe for a shrimp quiche. It is a great quiche that isn't too eggy, I have only made it with shrimp but I can only imagine how good it is with lobster or crab. I also made this easily into mini quiches by halving the recipe. Also, the egg mixture can be made the day before and poured into the quiche shell right before baking. Also it can be served hot or cold.

Provided by KellyMac6

Categories     Savory Pies

Time 40m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

2 tablespoons minced shallots or 2 tablespoons green onions
3 tablespoons butter
1 cup cooked fresh shrimp or 1 cup cooked canned shrimp, diced
1/2 teaspoon salt, divided
pepper
2 tablespoons madeira wine or 2 tablespoons dry white vermouth
3 eggs
1 cup whipping cream
1 tablespoon tomato paste
8 inches partially cooked pastry shells
1/4 cup grated swiss cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
  • Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
  • Add wine, raise heat and boil for a minute. Allow to cool slightly.
  • Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
  • Pour mixture into pastry shell and sprinkle the cheese over it.
  • Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.

CRAB AND BACON QUICHE



Crab and Bacon Quiche image

Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.

Provided by Food Network Kitchen

Time 2h

Yield 6-8

Number Of Ingredients 8

One 9-inch frozen pie shell
1 cup shredded fontina cheese
3/4 cup jumbo lump crabmeat, picked through for shells
1/4 cup chopped cooked bacon
1 1/4 cups heavy cream
3 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  • Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
  • Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
  • Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

CRAB OR SHRIMP QUICHE



Crab or Shrimp Quiche image

I was given this about 16 years ago from my friend who loved to cook. He was on the University Rugby Team so I guess real men do eat quiche.

Provided by Chef at Heart

Categories     Crab

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (9 inch) unbaked pie shells
4 eggs
1 1/2 cups evaporated milk or 1 1/2 cups light cream
1 teaspoon tarragon, use your discretion on this
1/2 teaspoon salt, Ican't have salt so I omit this
1/4 teaspoon pepper
1 cup crabmeat or 1 cup cooked shrimp
1/4 cup onion, chopped
1/4 cup red pepper, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Partially bake crust for approximately 8 minutes on lowest rack in oven.
  • Remove and turn temperature down to 350 degrees.
  • Spread filling (over bottom of shell).
  • Poor in the egg mixture and cook for 35 to 40 minutes.
  • Let stand for 5-10 minutes prior to serving.

Nutrition Facts : Calories 435.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 238.9, Sodium 695.5, Carbohydrate 32.3, Fiber 2, Sugar 1.3, Protein 15.8

CRAB-MEAT QUICHE



Crab-Meat Quiche image

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Provided by David Tanis

Categories     breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
1 small red pepper
3 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
Black pepper to taste
1 teaspoon paprika
Pinch cayenne
1 and 1/4 cups heavy cream
1 teaspoon chopped fresh tarragon
2 teaspoons slivered chives
6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

Steps:

  • Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  • Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
  • Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
  • Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB QUICHE



Crab Quiche image

Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 290 calories, Fat 19g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.

JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE RECIPE - (3.9/5)



Julia Child's Shrimp or Lobster or Crab Quiche Recipe - (3.9/5) image

Provided by es123

Number Of Ingredients 10

2 tablespoons minced shallots or 2 tablespoons green onions
3 tablespoons butter
1 cup cooked fresh shrimp or 1 cup cooked canned shrimp, diced
1/2 teaspoon salt, divided
pepper
2 tablespoons madeira wine or 2 tablespoons dry white vermouth
3 eggs
1 cup whipping cream
1 tablespoon tomato paste
8 inches partially cooked pastry shells

Steps:

  • Preheat oven to 375 degrees. Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned. Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper. Add wine, raise heat and boil for a minute. Allow to cool slightly. Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning. Pour mixture into pastry shell and sprinkle the cheese over it. Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.

SHRIMP QUICHE



Shrimp Quiche image

A simple and easy and oh-so-good shrimp quiche.

Provided by love2cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 7

1 (9 inch) baked pie shell
4 ounces small, cooked shrimp, peeled and deveined
⅔ cup grated Gruyere cheese
2 eggs, beaten
1 cup light sour cream
1 tablespoon finely chopped green onion
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
  • Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
  • Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g

CRAB AND SPINACH QUICHE



Crab and Spinach Quiche image

When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.-Arliene Hillinger, Rancho Palos Verdes, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 36 servings.

Number Of Ingredients 11

2 unbaked pastry shells (9 inches each)
5 large eggs
1-1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups grated Parmesan cheese
1 cup shredded Swiss Cheese
3 tablespoons all-purpose flour
6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
1 package (10 ounces) frozen chopped spinach, thawed and well-drained

Steps:

  • Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

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