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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% | |
Seafood Cream Cheese Quiche
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
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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Browse similar recipes by category
- Course > Main Dish > Savory Pies
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
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!
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!
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 !
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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