2,338 shell recipes

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Lobster and corn chowder with shell-infused half-and-half, fresh corn, and tender potatoes. A New England-style chowder that extracts maximum flavor from the whole lobster.

Crustless-style quiche with a crispy grated potato shell filled with ham, broccoli, and melted cheese in a creamy egg custard. Gluten-free friendly and packed with flavor.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.

Quiche filled stuffed mushrooms with a bacon, Swiss cheese, and cream custard baked inside large mushroom caps. Individual crustless quiches that use the mushroom itself as the shell.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Fresh banana-pineapple sorbet churned with low-fat yogurt and honey, served in a hollowed-out pineapple shell for a stunning tropical presentation. Light, fruity, and low-fat.

Italian fried knots dipped in honey glaze and topped with colorful non-pareils. A traditional Italian-American holiday pastry with a crispy, golden shell and sweet honey coating.

Chinese-style steamed stuffed clams with cherrystones, minced pork, ginger, scallion, and soy. A dim sum appetizer with delicate seafood layered over savory pork in the half shell.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

Savory stuffed meat loaf hides a sage-and-thyme bread stuffing inside a bacon-studded ground beef shell. Two classic Sunday-dinner sides merge into one hearty pan.

Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.

Oysters Tyler: baked oysters on the half shell topped with a crabmeat, scallion, and Parmesan patty. A Gulf Coast seafood appetizer for holiday tables or oyster-bar feasts.

German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.

Toffee-coated popcorn with pecans and mixed dried fruit, baked until crunchy. A homemade caramel corn snack mix cooked to hard-ball stage for a crispy, buttery shell.