STREAMING NOW: Siba's Table

Seafood Cream Cheese Quiche

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a very delicious seafood quiche, I have made this quite often for a luncheons, everyone just loves it. This recipe make 2, 8-inch pies, just divide all ingredients evenly between the two pie shells. If my memory serves me right, I believe the original recipe called for one large deep-dish, 10-inch pie plate, but I prefer to make it into two, 8-inch pies.”
READY IN:
1hr
YIELD:
2 8inch pies
UNITS:
US

Ingredients Nutrition

  • 2 unbaked pie pastry (use 8 or 9-inch)
  • 14 cup chopped celery (or to suit taste)
  • 13 cup onion, chopped (or to suit taste)
  • 1 (8 ounce) package cream cheese, softened
  • 14 lb grated swiss cheese
  • 1 lb uncooked shrimp, shelled, deveined
  • 3 tablespoons butter, melted
  • 5 large eggs, beaten
  • 1 cup whole milk or 1 cup half-and-half

Directions

  1. Set oven to 425F degrees.
  2. In a saute pan, melt the butter, and saute the onion and the celery, until soft.
  3. Add in the shrimp, cook until the shrimp are pink in colour; set aside.
  4. Divide the cream cheese in half, and cut the cream cheese into 1/4 inch pieces; sprinkle evenly into the bottom of the two pie crusts.
  5. Top with the sauteed shrimp/onion mixture.
  6. Top with the grated Swiss cheese.
  7. Mix together the milk and eggs; divide evenly between the two pie crusts.
  8. Bake for 10 minutes at 425F degrees.
  9. Reduce the temperature to 350F degrees, bake for 30 minutes more.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: