No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (261g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/2 cups cooked shrimp |
||
| Calories 722 | ||
| Calories from Fat 425 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.3g | 72% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 16.3g | ||
| Polyunsaturated Fat 13.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 200mg | 66% | |
| Sodium 1023mg | 42% | |
| Potassium 265mg | 7% | |
| Total Carbohydrate 42.9g | 14% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 4.1g | ||
| Protein 24.4g | 48% | |
San Francisco Seafood Quiche
By: Leslie in Texas
Apr 29, 2007
If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!
SERVES 6 -8 , 2 quiche
Ingredients
- 2 unbaked pie shells
- 1 (6 ounce) package frozen king crab meat, thawed and drained
- 1 1/2 cups cooked shrimp, chopped
- 8 ounces swiss cheese, shredded
- 1/2 cup celery, finely diced
- 1/2 cup green onion, thinly sliced, including green part
- 1 cup mayonnaise
- 2 tablespoons flour
- 1 cup dry white wine
- 4 eggs, slightly beaten
Directions
1
Combine crabmeat,shrimp,cheese,green onions, and celery.2
In another bowl, combine mayonnaise,flour,wine, and eggs.3
Mix all ingredients together well, and divide the mixture between the two pie shells.4
Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.5
Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.6
Leftover quiche may be heated in a 300°F oven for 15 minutes.
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- Course > Breakfast
- Course > Lunch/Snacks
- Course > Main Dish > Savory Pies
- Main Ingredient > Seafood > Shellfish
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Nana Chickens
On May 27, 2008
Hey Leslie in TX, this is Leslie In MO, lol. I have been making this exact same recipe for over thirty years. My copy of the recipe came from Cosmopolitan magazine when Helen Gurley-Brown was editor, yikes, that's along time ago! I can't recommend this recipe enough, one of my favorites. I was going to post, but in researching found yours, and couldn't believe it was already here. Lol's, had to make a few changes, not because I wanted to, just out of necessity. Only had Maryland Blue Claw Crab meat, had only one pie shell, so I had to make from scratch second one and finally did not have enough mayo, so had to make my own! So much for and easy night, DH loved the quiche and it went so well with a green salad. Thanks again posting and the laughs.
From: Chef 'Diva Divine
On Mar 17, 2008
This really r_o_c_k_e_d!!!! Made a few personal preference changes, but kept the same for the most part. This will become a favorite in the house, thanks for sharing
From: Judgey1
On May 18, 2007
This sounded like a must try recipe, and it was so good! I am thrilled I have one in the freezer for another time.
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