EASY CRAB & SCALLOP QUICHE
Easy to put together. Freezes well for parties or dinners weeks from now! Enough to make 2 - 9 inch quiche.
Provided by Chef Florida Janie
Categories Savory Pies
Time 1h5m
Yield 16 8 slices per pie, 16 serving(s)
Number Of Ingredients 9
Steps:
- Set aside the pie crust. If its frozen, let thaw to room temperature.
- In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
- Mix all ingredients well and pour into pie crusts.
- Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
- Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
- Cool on a cooloing rack for 20-30 minutes before serving.
- This recipe should make 2- 9 inch quiche. So, you can always freeze one for later! Wrap tightly and freeze cooked quiche up to 4 weeks.
Nutrition Facts : Calories 402.5, Fat 28.3, SaturatedFat 14.5, Cholesterol 135.3, Sodium 888.8, Carbohydrate 15.2, Fiber 0.9, Sugar 0.6, Protein 21.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cyclone
[email protected]This quiche was an amazing experience. I would give it a 10/10.
Eh htoo Paw
[email protected]This quiche was a delicious experience. I would highly recommend it to others.
Cleofe Paraero
[email protected]This quiche was a great experience. I would definitely make it again.
Marvella Bae
[email protected]Overall, this quiche was a good experience. I would make it again with a few modifications.
Gymnastics vs contortion Rose
[email protected]This quiche was a bit too complicated to make. I would have preferred a simpler recipe.
Riasat Riasat
[email protected]The quiche was a bit too expensive to make. I would have preferred a more affordable recipe.
millsmoods
[email protected]This quiche was a bit too heavy for my taste. I would have preferred a lighter crust and filling.
Pici
[email protected]The quiche was a bit too eggy for my liking. I would have preferred a bit more filling and less egg.
Monir Miah
[email protected]This quiche was a bit bland for my taste. I would have liked a bit more seasoning in the filling.
M Laiqat
[email protected]I'm a fan of seafood quiches, and this one is one of my favorites. The crab and scallop filling is rich and flavorful, and the crust is flaky and buttery.
Aleem Sidhu
[email protected]This quiche is a great way to use up leftover crab and scallops. It's also a great dish to serve for a special occasion.
kolawole wasiu alabi
[email protected]I followed the recipe exactly and my quiche turned out perfect. The only thing I would change is to add a bit more salt and pepper to the filling.
surya Narayan
[email protected]This quiche was a bit time-consuming to make, but it was worth it. The results were stunning and the taste was even better.
ITZ RAHEL
[email protected]I love that this quiche can be made ahead of time and reheated for a quick and easy meal. It's perfect for busy weeknights.
Syedarslanshah8888 Arslanshah
[email protected]This quiche was easy to make and turned out beautifully. I used a store-bought pie crust to save time, and it still came out perfect.
Hania Masood
[email protected]I'm not usually a fan of quiche, but this one changed my mind. The crab and scallop filling was savory and delicious, and the crust was flaky and golden brown.
Neno Neno g
[email protected]This crab and scallop quiche was a hit at our brunch party! The flavors were perfectly balanced and the texture was light and fluffy. I'll definitely be making this again.