Seafood Quiche
Submitted by fujisan
Shrimp and crab quiche layered over Swiss cheese in a flaky pie shell with a silky sherry-spiked custard and a hint of cayenne. Make ahead or freeze for easy entertaining.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsQuiche gets a serious upgrade when you line the bottom with Swiss cheese and pile on shrimp and crab before pouring in the custard.
The filling is simple but refined: eggs, heavy cream, a splash of sherry, melted butter, and just enough cayenne to keep things interesting.
It bakes until the top is golden and the center is just barely set, then rests for 20 minutes so it slices cleanly into perfect wedges.
This is a brunch centerpiece, a light dinner with a green salad, or a make-ahead lifesaver since it refrigerates and freezes beautifully.
Kitchen Tips
- Layer the Swiss cheese slices on the bottom of the crust first so they create a barrier that keeps things from getting soggy
- Beat the custard ingredients together thoroughly so the texture bakes up smooth and even
- Let the quiche rest a full 20 minutes after baking because cutting too early means a runny slice
- Assemble the whole quiche and freeze it unbaked, then bake straight from the freezer adding 10 to 15 extra minutes
Ingredients
Directions
Line pastry shell with double slices of cheese.
Cover cheese with a layer of shrimp and a layer of crabmeat.
Beat together the eggs, whipping cream, flour, salt, pepper and cayenne.
Combine with sherry and melted butter.
Pour mixture over seafood.
This may now be refrigerated or frozen.
To serve: Bake for 40 minutes at 375℉ (190℃) degrees until light brown.
Quiche should stand for at least 20 minutes before serving.
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