Seafood Quiche

Sweet shrimp and crab and a creamy custard in a deep-dish pie.

8 servings

This luxuriously rich quiche is best in small bites. Be sure to squeeze the spinach dry after thawing. When baked, the quiche is still a little wet in the center, but it sets up as it cools.

Ingredients

1 cup shredded Swiss cheese (4 ounces)
1 9-inch deep-dish unbaked piecrust
1/2 cup lump crabmeat (about 5 ounces)
1 package (10-pounce) frozen chopped spinach, thawed and drained
1/2 cup small peeled shrimp (about 4 ounces), uncooked
4 eggs
1 cup heavy cream
2/3 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Prep Time - 10
Cook Time - 65

Instructions

Preheat oven to 350F.
Place half the cheese in piecrust. Top with crab, spinach and shrimp. Top with remaining cheese.
Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese.
Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges

Nutritional Info (per serving)