Crab And Shrimp Quiche Food

CRAB & SHRIMP QUICHE

Steps:

• Mix all ingredients together in a medium bowl. Start with one egg and add another if needed, to make the rice stick together.
• Coat a 9" pie plate with no stick spray. Press rice mixture down all along the bottom and the sides of the pie plate. Set aside.
• Heat the oven to 350°F.
• Add olive oil to a small saute pan, heat over medium high heat. Saute' the shrimp just until it begins to turn pink on the first side. Flip shrimp and repeat on the second side. Don't overcook because the shrimp will continue to cook in the quiche. Remove and drain on paper towel.
• In the same pan, just barely wilt the fresh spinach. This step is eliminated, if using canned or frozen spinach.
• Roughly chop the shrimp and spinach. Drain the crab meat. (Or thaw and chop whole, frozen legs.)
• In a medium bowl, whisk eggs and milk. Add the spinach and the spices and mix together. Finally add cheese and combine.
• Pour egg mixture over rice 'crust'. Don't overfill. If you end up with too much filling, place it in a greased, oven proof dish and bake for about 15-20 minutes.

CRAB AND BACON QUICHE

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CREOLE SHRIMP QUICHE

Steps:

• Preheat oven to 375°F.
• Place refrigerated pie crust in a pie plate.
• Mix first five ingredients in a bowl. In a separate bowl, whisk the eggs and milk together.
• Stir egg mixture into shrimp mixture until combined. Season generously with Creole seasoning. Pour into the pie shell.
• Bake 30-40 minutes or until set in the center.

CRAB-MEAT QUICHE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
• Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
• Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

WINNING CRAB QUICHE

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

SEAFOOD QUICHE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F (230 degrees C).
• Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan.
• Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.
• Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving.

CRAB AND SWISS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
• Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE

Steps:

• Preheat oven to 375 degrees.
• Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
• Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
• Add wine, raise heat and boil for a minute. Allow to cool slightly.
• Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
• Pour mixture into pastry shell and sprinkle the cheese over it.
• Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.

CRAB OR SHRIMP QUICHE

Steps:

• Preheat oven to 400 degrees F.
• Partially bake crust for approximately 8 minutes on lowest rack in oven.
• Remove and turn temperature down to 350 degrees.
• Spread filling (over bottom of shell).
• Poor in the egg mixture and cook for 35 to 40 minutes.
• Let stand for 5-10 minutes prior to serving.

SHRIMP QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
• Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
• Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

CRUSTLESS CRAB QUICHE

Steps:

• Preheat oven to 400°F.
• Spray an 8 inch glass pie plate with a nonstick cooking spray; set aside.
• Thaw and thoroughly drain the crab meat, then flake.
• Mix together crab meat, cheese and onions, then with the back of a spoon, press mixture over bottom and up sides of sprayed pie plate.
• Whisk together in a medium mixing bowl beating eggs, milk, salt, mustard and pepper.
• Pour over crab meat mixture, then sprinkle with paprika and bake until set, about 30 minutes.
• Remove from oven and let stand for 5 minutes before serving.
• Variation: Shelled and deveined cooked shrimp may be substituted for crab meat.

CRAB MEAT AND SWISS CHEESE QUICHE

Steps:

• Preheat oven to 350 degrees.
• Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
• Mix in drained crab meat.
• Pour mix into an unbaked pie shell.
• Cook for 30-45 minutes at 350 degrees.
• Add parsley or other garnish if desired.
• Serve warm.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.