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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%
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San Francisco Seafood Quiche

Recipe #225195 | 1 hour | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Jopalis

On Apr 16, 2009

While the quiche baked up beautifully, we found it to be quite bland. I did add some salt and pepper and some Old Bay seasoning and it still needed more. Also, we found the wine taste to be too strong. Next time I think I will reduce the wine, maybe add some cream and definitely add more spices and seasonings. May try adding some Dijon mustard and dill.... Will have to play with it. Good base though...

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From: Manami

On Nov 13, 2008

Hello Leslie in Texas, this was wonderful! I love seafood! Used more than 6 oz of crab meat but it didn't change the wonder of it! Added a bit of Tabasco and it gave it a great kick! Thank you for posting this recipe - I doubled the recipe so I could have 2 in the freezer. Thanks so much, Diane

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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.

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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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