Seafood Quiche

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

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.

Prep: 10 min Cook: 65 min
Serves: 8 Save

Ingredients (10)

  • 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


  1. Preheat oven to 350F.
  2. Place half the cheese in pie crust. Top with crab, spinach and shrimp. Top with remaining cheese.
  3. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese.
  4. 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.

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>