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Nutrition Facts
Serving Size 1 8inch pies 898g Recipe makes 2 8inch pies)
Calories 2167
Calories from Fat 1360		(62%)
Amount Per Serving		%DV
	Total Fat 151.2g	232%
	Saturated Fat 67.6g	338%
	Monounsaturated Fat 52.2g
	Polyunsaturated Fat 21.4g
	Trans Fat 0.0g
Cholesterol 1205mg		401%
Sodium 2244mg		93%
Potassium 1123mg		32%
Total Carbohydrate 97.7g		32%
	Dietary Fiber 7.2g	28%
	Sugars 10.0g
Protein 102.4g		204%
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By: Heather Sullivan

Seafood Cream Cheese Quiche

Recipe #93358 | 1 hour | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jun 15, 2004

This is a very delicious seafood quiche, I have made this quite often for a luncheons, everyone just loves it. This recipe make 2, 8-inch pies, just divide all ingredients evenly between the two pie shells. If my memory serves me right, I believe the original recipe called for one large deep-dish, 10-inch pie plate, but I prefer to make it into two, 8-inch pies.

2 8inch pies (change servings and units)

Ingredients

2 unbaked pie pastry (use 8 or 9-inch)
1/4 cup chopped celery (or to suit taste)
1/3 cup onion, chopped (or to suit taste)
1 (8 ounce) package cream cheese, softened
1/4 lb grated swiss cheese
1 lb uncooked shrimp, shelled, deveined
3 tablespoons butter, melted
5 large eggs, beaten
1 cup whole milk or half-and-half

Directions

1
Set oven to 425F degrees.
2
In a saute pan, melt the butter, and saute the onion and the celery, until soft.
3
Add in the shrimp, cook until the shrimp are pink in colour; set aside.
4
Divide the cream cheese in half, and cut the cream cheese into 1/4 inch pieces; sprinkle evenly into the bottom of the two pie crusts.
5
Top with the sauteed shrimp/onion mixture.
6
Top with the grated Swiss cheese.
7
Mix together the milk and eggs; divide evenly between the two pie crusts.
8
Bake for 10 minutes at 425F degrees.
9
Reduce the temperature to 350F degrees, bake for 30 minutes more.

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Featured Reviews for This Recipe

From: eatrealfood

On Feb 18, 2005

we had this for dinner tonight and my husband totally relished it. however, i had a bit of an issue with the cream cheese. i halved the recipe (and halved the cream cheese commensurately), but still found the cheese to permeate through the other ingredients a bit too much. this wouldn't be a problem in itself, but somehow the cheese pieces didn't quite melt or blend into the mixture as i would have preferred. this happened even though the cheese was very softened and i baked the quiche for even longer than the specified time. maybe next time i will soften and then beat the cream cheese into the egg mixture. besides that quibble, it was a very gratifying dinner for my husband especially. thanks, KC!

1 person found this review helpful

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From: Carol Ryan

On Jul 30, 2004

This is excellent! I made it into one pie but instead of shrimp used fake crab meat and it was still "to die for." Very rich and creamy. This is a keeper! Thanks for sharing this recipe!

1 person found this review helpful

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From: Chef #613282 Ahnasmom

On Nov 2, 2007

Delicious!!!I doubled most of the ingredients so I would have one for dinner and one to take to a brunch the next day !! I also used shrimp and crabmeat which was awesome. My family loved it ( kids too) and it didn't last at the brunch...I never even got a piece. Very easy to make,,had to bake alittle longer to be sure the middle was cooked. Will be a favorite !

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From: Britgal

On Mar 23, 2005

This is a delicious quiche. I made it the same as the recipe and I also made it with two dishes and used Bacon in one and tinned crab in the other. I had compliments on all three.I served these with crusty bread and a salad.

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