Elegant Seafood Quiche Recipes

SEAFOOD QUICHE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F (230 degrees C).
• Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan.
• Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.
• Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving.

SEAFOOD QUICHE

Steps:

• Preheat oven to 350 degrees F. Place half the cheese in the unbaked pie shell. Layer with crabmeat, spinach, and shrimp. Top with remaining cheese.
• Beat eggs in a large bowl, lightly. Beat in remaining ingredients; pour over seafood and cheese.
• Bake about 15 minutes, then reduce oven temperature to 300. Bake another 30 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges and serving.

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

SAN FRANCISCO SEAFOOD QUICHE

Steps:

• Combine crabmeat,shrimp,cheese,green onions, and celery.
• In another bowl, combine mayonnaise,flour,wine, and eggs.
• Mix all ingredients together well, and divide the mixture between the two pie shells.
• Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
• Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
• Leftover quiche may be heated in a 300°F oven for 15 minutes.

SEAFOOD QUICHE

Steps:

• 1. Mix all ingredients except pastry shell with electric mixer on medium speed until well blended. Pour into pastry shell. Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

CRAB QUICHE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make filling:
• If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
• Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
• Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

LOBSTER QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
• Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

SEAFOOD QUICHE

Steps:

• Preheat the oven to 190°. Roll out the pastry in an ovenproof pie dish and blind bake for 10 min. take out of the oven.
• Mix the clotted cream with the milk, the herbs and the eggsroll out the pastry in an ovenproof dish
• Put the seafood on the pastry and add the cream/eggs mixture.
• Bake in the oven (190°) for about 30 min.

ELEGANT SEAFOOD QUICHE RECIPE

Steps:

• Roll pastry to 13" circle on lightly floured surface. Place in 10" quiche pan. Flute edges. Sprinkle cheese, cooked seafood, onion, flour and seasoning on crust. Beat together eggs and half and half. Pour over cheese mixture. Bake 55 - 60 minutes in preheated 350 oven. Cool 5 to 10 minutes to set before slicing.