Seafood Quiche Recipe - Allrecipes.com
  • READY IN 40 mins

Seafood Quiche

Recipe by  

"Adding crab meat makes this recipe a nice change of pace from your normal quiche."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
  2. Pick through the crab meat and remove any bits of shell or cartilage.
  3. In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.
  4. Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Good stuff, I would double it the next time (I have 2 kids and husband asking for more!) and add to the time in the oven when doubling!

 
Most Helpful Critical Review
Jun 20, 2004

This is not even close to "normal quiche". If you are going to make this I would suggest adding cheese and increasing the eggs. While you are at it decrease the bread crumbs ... made as is this quiche ends up like a baked bread patty. When I took it out of the oven I picked it up by one side and placed it on a plate -- it did not fall apart!

 
Jul 31, 2003

I wasn't sure about this recipe as most quiches I've seen contain cheese. I've been looking for a nice seafood quiche recipe though so I tried it. I used canned lump crab meat. I found this recipe to be bland and the quiche was quite flat.

 
Feb 04, 2009

I was just reading one reviewers comments about the consistency of this dish being thin. I haven't made it, but just looking at the ingredients, I notice that there is no CHEESE mentioned. I believe if there was cheese in this dish, it would have a richer consistency and flavor. That's just my opinion, of course.

 
Nov 17, 2007

The flavor is decent, but the texture was disappointing. It ended up very thin and a lot stuck to the bottom of the dish (even though we greased it.) It was also on the dry side. We added some mozzarella cheese but without much improvement. Not terrible, but there are better uses for crabmeat.

 
May 17, 2004

It was so easy to make and both my husband and I loved it. This will become a regular dinner!

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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