Shrimp and Crab Quiche

Name: Shrimp and Crab Quiche Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 4 large eggs; 4 Scallions (white part only) chopped; 1 Cup sauteed mushrooms; 1/2 can Chicken of the Sea Premium Crab; 5 oz frozen cooked salad shrimp; 8 oz Mozzarella Cheese; 1 cup Fat Free Half and Half; 1 9 Deep Dish frozen pie crust; 1/2 tsp dill weed; 1/4 tsp thyme

(2)

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 6

Ingredients

4 large eggs4 Scallions (white part only), chopped1 Cup sauteed mushrooms1/2 can Chicken of the Sea, Premium Crab5 oz frozen cooked salad shrimp8 oz Mozzarella Cheese1 cup Fat Free Half and Half1 9" Deep Dish frozen pie crust1/2 tsp dill weed1/4 tsp thyme

Directions

Set oven to 350 degrees.

Bake empty pie crust for 30 minutes. Remove from oven.

Sautee mushrooms.

Line pie crust with 1/3 of cheese. Next, mix all ingredients except remaining cheese. Pour into pie crust. Bake at 350 degrees for 30 minutes. Take out of oven and add remaining 2/3 of cheese to top. Bake an additional 30 minutes. Remove from oven and serve.

Note: You can substitute swiss cheese for the mozzarella or use a blend of swiss and mozzarella.

Number of Servings: 6

Recipe submitted by SparkPeople user KSTEHLIK.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 318.4
Total Fat: 17.3 g
Cholesterol: 222.7 mg
Sodium: 552.6 mg
Total Carbs: 17.6 g
Dietary Fiber: 1.0 g
Protein: 22.5 g

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Member Reviews

PWILLOW1
I am not much for shrimp or crab but an going to try this with chunk light tuna - 4/7/21
ANHELIC
I love this great sounding recipe and I am looking forward to make this on a weekend. Thanks for sharing. - 9/11/19
FISHGUT3
Merry Christmas - 12/25/18
TISHEALTHY
This was delicious. I didn't have a frozen crust or half and half, so made my own crust and used skim milk. The family loved it. Will definitely make it again. - 7/26/16
SOMETIMESITEACH
Next time I'm going to cut the shrimp and not use the fourth egg. I had so much more filling than the pie crust could handle. - 10/30/11