Elevate your breakfast or brunch routine with this incredibly easy and exceptionally flavorful Shrimp and Crab Quiche. This delightful dish combines succulent shrimp, tender crab meat, savory Swiss cheese, and fresh vegetables, all nestled within a perfectly flaky crust. It’s a fantastic way to add a touch of gourmet seafood elegance to your morning or midday meal, promising a culinary experience that’s anything but boring.
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If you’re a devoted seafood enthusiast, prepare to be amazed. This Shrimp and Crab Quiche recipe is designed to impress with its rich flavors and appealing texture, making it a standout dish for any occasion. Forget mundane breakfast options; this quiche is a celebration of fresh ingredients and vibrant taste that will quickly become a cherished favorite.
Table of Contents
What Type of Crab to Use for Your Quiche
When crafting the perfect seafood quiche, the choice of crab meat significantly impacts the flavor and texture. For this recipe, I highly recommend using quality lump crab meat. You can typically find it in the refrigerated seafood section of most grocery stores. Lump crab meat consists of larger, delicate pieces, offering a wonderful texture and a naturally sweet, rich flavor that truly elevates the quiche.
While some recipes might suggest imitation crab meat (sometimes labeled as “krab meat”), it’s important to understand the difference. Imitation crab is a processed fish product, primarily made from surimi – a paste of deboned and minced fish. While it’s convenient and often more affordable, it does not contain real crab and its flavor profile is distinct, often relying on added crab extract. For the most authentic and superior taste, real lump crab meat is the way to go. However, if imitation crab is your preference or more readily available, feel free to use it. The key is to select what best suits your taste and budget.
What Type of Shrimp to Use for a Flawless Quiche
Shrimp, another star ingredient in this quiche, comes in various forms at the grocery store: raw, pre-cooked, frozen, peeled, deveined, with tails on or off. To ensure the best flavor and texture in your quiche, I strongly advise against using pre-cooked shrimp. Pre-cooked shrimp often lacks the fresh taste and vibrant snap of raw shrimp because it’s cooked, then frozen, and then reheated, leading to an overcooked and rubbery texture.
Always opt for raw shrimp. It cooks quickly and perfectly within the quiche filling, retaining its natural succulence. My preference is always for peeled and deveined shrimp. The “vein” running along the back of the shrimp is its digestive tract, and while not harmful, removing it ensures a cleaner presentation and taste. Many stores offer already deveined shrimp, which saves a significant amount of prep time. If you purchase shrimp with the vein intact, you can easily remove it by making a shallow slit along the back with a paring knife and gently lifting it out. Chopping the shrimp into bite-sized pieces before adding it to the quiche ensures even distribution and easy eating.
The Best Cheese to Use in Your Shrimp and Crab Quiche
Cheese is a fundamental component of any great quiche, adding a layer of creamy richness and distinct flavor. For this seafood quiche, I find that a combination of Swiss and cheddar cheese works beautifully. Swiss cheese offers a nutty, slightly sweet profile that complements the delicate flavors of shrimp and crab, while cheddar provides a sharper, more familiar tang and excellent meltability. This pairing creates a balanced and incredibly delicious cheesy base.
However, the beauty of quiche lies in its versatility. Feel free to experiment with your favorite cheeses or what you have on hand. Other excellent options include Gruyere, known for its deep, nutty flavor, or Monterey Jack for a milder, creamier texture. A touch of Parmesan can also add a salty, umami kick. Always remember to use freshly shredded cheese if possible, as pre-shredded varieties often contain anti-caking agents that can affect melt and texture.
Store-Bought or Homemade Crust: Your Choice for Convenience and Flavor
The crust is the foundation of any quiche, and you have excellent options depending on your time and preference. Using a frozen, store-bought pie crust is a fantastic time-saver for this recipe, allowing you to get this delicious quiche on the table faster. These crusts are widely available and provide a reliably flaky base. Similarly, pre-packaged boxed crusts that you unroll are another convenient alternative.
For those who prefer a homemade touch, or are looking for specific dietary options, making your own crust is a rewarding endeavor. I often use my Low Carb Almond Flour Pie Crust recipe, which offers a healthier alternative without sacrificing flavor or texture. Whether you choose convenience or a homemade approach, ensure your crust is properly prepared, especially if you plan to blind bake it for a crisp bottom.
Herbs and Seasoning Tips for a Flavorful Quiche
Seasoning is key to bringing out the best in seafood, and this quiche is no exception. My go-to seasoning for any dish featuring crab is Old Bay Seasoning. Its unique blend of herbs and spices perfectly complements the natural sweetness of seafood, adding a classic coastal flavor that’s simply irresistible.
However, if you don’t have Old Bay, or prefer a custom blend, you can easily create your own seafood seasoning. A simple mix of ¼ teaspoon each of onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives will yield a fantastic aromatic profile. Don’t hesitate to adjust these amounts or add other favorite spices like paprika, a pinch of cayenne for heat, or fresh dill for an extra burst of freshness. The goal is to enhance, not overpower, the delicate flavors of the shrimp and crab.
How to Make Seafood Quiche: Step-by-Step Instructions
Creating this delicious shrimp and crab quiche is a straightforward process. Follow these detailed steps to ensure a perfect result every time. For full measurements and a printable version, refer to the recipe card below.
- Prepare the Crust: Preheat your oven to 350°F (175°C). Unroll your preferred pie crust into a 9-inch pie plate. To prevent a soggy bottom, blind bake the crust first. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes. Remove from oven, carefully remove the parchment paper and weights, and set the crust aside to cool slightly.
- Prepare the Custard Base: In a large bowl, whisk together the eggs, heavy cream, and unsweetened almond milk until well combined. This forms the rich and creamy base of your quiche.
- Sauté the Vegetables: Heat a skillet over medium-high heat. Add olive oil, then toss in the chopped red peppers, onions, and green peppers. Sauté for 3-4 minutes, or until the onions become translucent and fragrant, and the peppers are slightly softened.
- Combine Filling Ingredients: Transfer the sautéed vegetables from the skillet into the large bowl with the egg and milk mixture. Add the lump crab meat, raw shrimp (cut into chunks if desired), shredded cheddar cheese, and shredded Swiss cheese. Stir gently to combine all the ingredients evenly. Season with seafood seasoning, salt, and black pepper to taste.
- Assemble the Quiche: Pour the egg and seafood filling evenly into the prepared, blind-baked pie crust.
- Bake the Quiche: Place the pie plate on a baking sheet to catch any potential drips. Bake in the preheated oven for 20 minutes at 350°F (175°C).
- Adjust Temperature and Finish Baking: After 20 minutes, reduce the oven temperature to 300°F (150°C) and continue baking for another 15-30 minutes, or until the quiche is set. The edges should appear firm and golden, while the center should have a slight, gentle wobble when lightly shaken.
- Cool Before Slicing: Allow the quiche to cool on a wire rack for at least 20 minutes before slicing and serving. This crucial cooling period allows the custard to fully set, preventing it from falling apart when cut.
Blind Baking Your Quiche Crust: The Secret to a Crisp Bottom
Blind baking, or pre-baking, the pie crust is a critical step for achieving a quiche with a wonderfully crisp, golden-brown bottom, rather than a soggy one. When you pour liquid egg filling directly into an unbaked crust, the moisture can seep into the dough, preventing it from cooking through and crisping up properly. This results in an unappetizingly soft or gummy crust.
To blind bake effectively, line your pie crust with parchment paper or aluminum foil and fill it with pie weights or dry beans. These weights prevent the crust from puffing up, shrinking, or collapsing during baking, ensuring it holds its shape. After baking, remove the weights and parchment paper before adding your filling. If you use dry beans, remember they typically become too dry for cooking after being used as pie weights. Investing in dedicated ceramic or metal pie weights is a smart choice for any baker who frequently makes pies or quiches, as they are reusable.
Optimal Baking Temperature and Time for Quiche Perfection
Achieving a perfectly cooked quiche involves a two-stage baking process to ensure the crust is crisp and the custard is evenly set without overcooking. After the initial blind bake of the crust, the quiche filling is added, and it’s baked at two different temperatures.
Initially, you’ll bake the quiche at 350°F (175°C) for about 20 minutes. This higher temperature helps the crust to continue crisping and the outer edges of the custard to begin setting. Following this, the oven temperature is reduced to 300°F (150°C), and the quiche bakes for an additional 15-30 minutes. This lower temperature allows the center of the quiche to cook gently and thoroughly without curdling the eggs or over-browning the top. The precise baking time will vary depending on your oven and the depth of your quiche, so visual cues for doneness are essential.
What Are Pie Weights and Why Use Them?
Pie weights are small, oven-safe objects used during the blind baking process to prevent pie crusts from distorting. When a pie crust bakes without a filling, it tends to puff up in the center, slide down the sides of the pie plate, and shrink, leading to an uneven and unsightly crust. Pie weights counteract this by applying gentle pressure to the dough.
They effectively weigh down the crust, ensuring it remains firmly nestled against the pie plate and maintains its shape as it cooks. Common types of pie weights include ceramic beads, metal chains, or even uncooked dry beans or rice. While dry beans work, they typically cannot be cooked for consumption afterward. For frequent bakers, a dedicated set of reusable pie weights is a worthwhile investment, providing consistent results for perfectly shaped and crisp quiche and pie crusts.
How to Tell When the Quiche is Done to Perfection
Knowing exactly when your quiche is perfectly cooked can be tricky, but there’s a simple, reliable test. You want to bake the quiche until the edges are beautifully set and firm, but the very center still retains a slight, gentle jiggle when the pie plate is lightly shaken. This characteristic “jiggle” is a clear indicator that the quiche is done. It’s much like knowing when a custard pie is perfectly baked – the residual heat will continue to cook and set the center as it cools.
If you bake the quiche until the center is completely firm in the oven, it will likely become overcooked, potentially leading to a dry, rubbery texture. Trust the jiggle! Allowing the quiche to cool for at least 20 minutes after removing it from the oven is also crucial; this resting period ensures the custard fully sets and slices cleanly without falling apart. For more expert advice, check out these 5 Mistakes to Avoid When Making Quiche.
The Importance of Drying Out the Seafood for Quiche
One common pitfall when making seafood quiche is not adequately drying the seafood before adding it to the filling. Excess moisture from crab or shrimp can introduce too much liquid into your quiche custard, leading to a watery, unset center or a soggy crust, even if you’ve blind baked it perfectly.
While the lump crab meat I typically use isn’t overly wet, if you’re using canned crab or any crab that has been stored in water, it’s absolutely essential to drain it thoroughly and then pat it dry with paper towels. The same principle applies to shrimp: after peeling and deveining, pat the raw shrimp dry to remove any surface moisture. This simple step ensures that your quiche will have the ideal texture – a firm, creamy custard with a crisp crust, allowing the flavors of the seafood to shine without being diluted.
Versatile Vegetable Substitutions and Ideas
This quiche recipe is wonderfully adaptable, allowing you to customize the vegetable component based on your preferences or what’s in season. The combination of red and green peppers with onions provides a classic flavor base, but don’t hesitate to get creative. Here are some fantastic vegetable substitutions and ideas:
- Spinach: Fresh or frozen (thawed and squeezed dry) adds a lovely color and earthy flavor. Sauté briefly before adding.
- Broccoli: Small florets, lightly steamed or blanched, offer a mild, slightly bitter contrast.
- Asparagus: Chopped and lightly sautéed, it brings a fresh, green crunch.
- Mushrooms: Sliced and sautéed until their moisture is released, they add an umami depth.
- Cooked Potatoes: Diced and pre-cooked, they can add a heartier element, making the quiche even more filling.
- Carrots: Finely shredded or diced and lightly sautéed for sweetness.
- Zucchini: Grated and squeezed dry to remove excess moisture, it’s a mild addition.
- Sun-dried Tomatoes: Chopped and packed in oil (drained) for an intense, sweet-tart flavor.
Remember to lightly cook denser or higher-moisture vegetables before adding them to the quiche filling to prevent a watery result and ensure they are tender in the final dish.
Other Meat and Seafood Substitutes for Your Quiche
While this recipe shines with shrimp and crab, the robust egg and cheese base makes it incredibly versatile for other protein additions. If you want to change things up or have different ingredients on hand, consider these delicious meat and seafood substitutes:
- Cooked Bacon: Crumbled crispy bacon adds a salty, smoky depth.
- Cooked Sausage: Crumbled breakfast sausage or spicy Italian sausage brings a savory kick.
- Ham: Diced cooked ham is a classic quiche addition, offering a comforting flavor.
- Scallops: Seared and chopped scallops can replace shrimp for a truly luxurious seafood experience.
- Lobster: Cooked lobster meat, whether fresh or frozen, would make this quiche an incredibly decadent treat.
- Cooked Chicken: Shredded or diced cooked chicken, perhaps seasoned with a touch of poultry spice, offers a leaner protein option.
- Smoked Salmon: Flaked smoked salmon can add a sophisticated, savory flavor, especially good with dill.
Always ensure any meat substitutes are fully cooked and any excess fat is drained before adding them to the quiche filling.
Storage and Shelf Life of Your Shrimp and Crab Quiche
Proper storage is essential to maintain the freshness and flavor of your delicious shrimp and crab quiche. Once completely cooled, the quiche can be stored in the refrigerator for 3-4 days. To ensure it stays fresh and doesn’t absorb odors from other foods, make sure to cover it tightly. Wrapping the pie plate securely with aluminum foil or plastic wrap is an effective way to keep it airtight.
Reheating for Best Results: Preserve That Crisp Crust
When it comes to reheating quiche, avoiding the microwave is usually the best policy, especially if you want to preserve that delightful crisp crust. Microwaving often leads to a soft, sometimes rubbery, crust and can alter the texture of the custard. However, if convenience is paramount and a softer crust doesn’t bother you, a quick zap in the microwave will heat it through.
For optimal results that maintain the quiche’s original quality, reheating in the oven or an air fryer is recommended. Preheat your oven or air fryer to 350°F (175°C). Place individual slices or the entire quiche (covered loosely with foil if it’s getting too brown) and heat for several minutes until warmed through. In the oven, this might take 10-15 minutes for a slice, and longer for a whole quiche. The air fryer will generally be faster, warming slices in about 5-8 minutes, yielding a beautifully crisp crust once more.
How to Freeze Your Quiche for Future Enjoyment
Quiche is an excellent make-ahead meal that freezes beautifully, offering a convenient option for busy days or unexpected guests. The best way to freeze this dish and preserve its quality is to freeze it unbaked.
To Freeze Unbaked: Prepare the crust (including blind baking) and the filling as instructed. Pour the filling into the blind-baked crust. Cover the entire quiche tightly with a layer of plastic wrap, followed by a layer of aluminum foil, sealing it well to prevent freezer burn. Freeze for up to 3 months. When ready to bake, remove from the freezer, unwrap, and bake from frozen at the specified temperatures, adding extra baking time (typically an additional 20-30 minutes) until fully set and golden.
To Freeze Baked Leftovers: You can also freeze a completely baked quiche or individual leftover slices for up to 3 months. Ensure the quiche is fully cooled before wrapping it tightly in plastic wrap and then foil. For slices, you might want to wrap each slice individually for easy thawing. When ready to enjoy, defrost overnight in the refrigerator, then reheat using the oven or air fryer method for best results.
Desserts to Pair with Your Shrimp and Crab Quiche
A delightful quiche brunch deserves a sweet ending. Here are some complementary dessert ideas that would beautifully round out your meal, offering a refreshing contrast to the savory quiche:
- No-Bake Peanut Butter Pie: A rich and creamy, yet light pie that offers a comforting sweetness.
- Keto Low-Carb Key Lime Pie: Tangy and refreshing, perfect for a lighter, zesty finish.
- Coffee Cake Muffins: A classic brunch pastry, these muffins offer a warm, spiced sweetness.
- Sugar-Free Oatmeal Raisin Cookies: A wholesome and chewy treat for those preferring a lighter, healthier dessert option.
- Sugar Free-Cheesecake: Creamy and indulgent, a cheesecake provides a luxurious and satisfying dessert.
More Irresistible Seafood and Crab Recipes
If you love the flavors of the sea, here are more delicious seafood and crab recipes to inspire your next meal:
- Pan-Seared Salmon
- Air Fryer Salmon
- Blackened Salmon
- Cajun Shrimp Pasta
- Creamy Shrimp and Seafood Chili
- Smoked Salmon Benedict
- Blackened Fish Tacos
- Grilled Cedar Plank Shrimp
- Baked Crab Legs
- Instant Pot Crab Legs
- Air Fryer Crab Legs
- Seafood Pot Pie
- Jerk Shrimp Recipe
More Delightful Brunch Recipes
Looking for more inspiration to round out your brunch menu? Explore these other fantastic recipes that are perfect for a weekend gathering or a special morning meal:
- Sweet Potato Avocado Toast
- Low Carb Bacon Egg Cheese Casserole
- Roasted Ranch Potatoes
- Taco Bell Breakfast Crunchwrap (Homemade)
- Air Fryer Loaded Hash Browns
For a low-carb alternative to your quiche, remember you can always use my Low Carb Almond Flour Pie Crust recipe.
Easy Shrimp and Crab Quiche
By Brandi Crawford
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Equipment
- Pie Plate
Ingredients
- 4 eggs
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk
- 1 teaspoon olive oil
- ½ cup chopped onions
- ¼ cup chopped green peppers
- ¼ cup chopped red peppers
- ½ cup shredded cheddar cheese
- ½ cup shredded swiss cheese
- 1 teaspoon seafood seasoning I used Old Bay.
- salt and pepper to taste
- 1 sheet refrigerated pie crust See notes for how to make your own crust.
- 8 oz lump crab meat
- 8 oz raw shrimp Peeled and deveined. I like to cut it up into chunks.
Instructions
- Preheat oven to 350 degrees.
- Unroll the crust into a 9 inch pie plate. Cover the pie crust with parchment paper and load pie weights or dry beans over the paper and pie plate. This will anchor the crust as it bakes.
- Bake for 15 minutes. Remove the pie crust and set aside.
- Combine the eggs, cream, and almond milk in a large bowl.
- Heat a skillet on medium-high heat and add in the olive oil, red peppers, onions, and green peppers. Cook for 3-4 minutes until the onions are translucent and fragrant.
- Remove the vegetables from the skillet and add them to the bowl with the eggs and milk.
- Add in the lump crab, shrimp, and both of the cheeses. Stir to combine.
- Pour the egg and seafood filling over the pie crust.
- Bake for 20 minutes.
- Adjust the temperature to 300 degrees and bake an additional 15-30 minutes until the quiche has set. The edges should appear firm and there should be a slight jiggle in the center of the quiche. Add additional bake time if necessary.
- Allow the quiche to cool for at least 20 minutes prior to slicing. If you slice too soon it’s likely to fall apart.
Notes
- You can grab my Low Carb Almond Flour Pie Crust recipe here.
- You can make your own seafood seasoning using ¼ teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- You can substitute almond milk for whatever milk you wish.
- I have not tried substituting heavy cream for anything.
- If you pour the egg filling into an unbaked crust, the liquid will seep into the crust, which will prevent it from crisping up. If you want a crisp crust you will have to bake it first and you will need to use pie weights or dry beans to anchor parchment paper into the crust.
- If you don’t blind bake the crust it will result in a crust that is soft and not crisp.
- You want to bake the quiche until the edges are set, but the middle jiggles a bit. If you have ever baked a custard pie, you know all about that jiggle! The quiche will continue to set in the middle as it cools.
- If your quiche falls apart: it wasn’t baked long enough, your ingredients (like seafood) weren’t dried and were watery, or you didn’t blind bake the crust long enough. Making quiche may take practice, especially because every oven cooks at varying speeds.
- Macros assume Kroger Refrigerated Pie Crust. Feel free to use your calculator of choice to gather the information you need due to adjustments you make to the recipe and calculation.
- You don’t need to poke holes in the crust because the egg mixture will leak.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.