"Another great recipe from grandma's archive. A flavorful seafood treat that's a breeze to make!" — dakota kelly
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pastry for a 9 inch double crust pie
ground cayenne pepper
ground black pepper
shredded Swiss cheese
1 (6 ounce) can
1 (4 ounce) can
canned shrimp, drain
sliced fresh mushrooms
Very good Verona! I love quiche and this was great! I added minced onion plus onion and garlic powders and used fresh shrimp in lieu of the canned. Served this with a yummy Arugala salad. Thanks so much!
The first time I made this, I followed the recipe exactly and decided that I didn't like the nutmeg, nor did I like the texture and taste of the crab and shrimp. Now I use imitation crabmeat which does not disintegrate, and fresh chopped shrimp as the flavor is so much better. I must admit, I have never made it with fresh crabmeat, which I'm guessing would be even better. Thanks!
The bacon definately makes this recipe, I did not like the canned crabmeat and shrimp, I think that it would taste alot better if it were made with fresh crabmeat and shrimp...
The amount of crab has now been corrected to read 1 can.
this was excellent my family loved it
Unless I am intrepreting this recipe wrong, there is no way all those ingredients are going to fit in one pie! I made one pie by cutting the half and half to one cup. I used fresh cooked shrimp and 2 cups of shredded cheddar and some powdered onion and garlic. It baked one hour at 350. It was O.K.
The quiche took three hours to cook! I followed the recipe to the letter. Probably too much cream, and not enough eggs. I would suggest 1.5 cups of cream and 5 eggs..
I used fresh crabmeat and cooked shrimp - had to omit the bacon b/c of Lent. I didn't think the flavor tasted that great - maybe the bacon is what makes it. ???
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 240
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