Seafood Cream Cheese Quiche

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“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.”
2 8inch pies

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


  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.

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