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San Francisco Seafood Quiche

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“If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!”
READY IN:
1hr
SERVES:
6-8
YIELD:
2 quiche
UNITS:
US

Ingredients Nutrition

  • 2 unbaked pie shells
  • 1 (6 ounce) packagefrozen king crab meat, thawed and drained
  • 1 12 cups cooked shrimp, chopped
  • 8 ounces swiss cheese, shredded
  • 12 cup celery, finely diced
  • 12 cup green onion, thinly sliced, including green part
  • 1 cup mayonnaise
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 4 eggs, slightly beaten

Directions

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

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