Seafood Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 309.4
- Total Fat: 17.4 g
- Cholesterol: 118.1 mg
- Sodium: 675.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.3 g
- Protein: 15.5 g
View full nutritional breakdown of Seafood Quiche calories by ingredient
Introduction
Seafood quiche with shrimp and imitation crab Seafood quiche with shrimp and imitation crabNumber of Servings: 8
Ingredients
-
refrigerated pie crust OR one frozen pie shell
6 ounces of imitation crab meat, flaked
5 medium Shrimp, raw, chopped
2 teaspoons Lemon Juice
3 large Eggs
12 oz lowfat evaporated milk
1 tbsp Cornstarch
1 tsp Salt
1/2 tsp Dill weed, dried
1 dash Pepper, black
8 oz Swiss Cheese (about 2 cups)
1/2 cup chopped Green Onion (fresh-1 stalk)
Paprika for sprinkling over the top
Tips
I sometimes make two of these at once, then freeze one for use at a later time. It makes a lighter meal that is filling and satisfying.
Directions
Thaw frozen shell about 20 minutes, OR if using refrigerated crust place in pie plate and secure edges of crust to the edges of plate by pinching edges. Preheat oven to 375 degrees.
Toss chopped shrimp and flaked crab with lemon juice and allow to stand 5 minutes. Drain.
In medium bowl, beat eggs, stir in evaporated milk, cornstarch, salt, dill weed, and pepper until smooth.
In pastry shell, layer in order; half the cheese, half green onions, all of the shrimp/crab, remaining cheese and onions. Slowly pour egg mixture over all. Sprinkle paprika over the top.
Bake 40-45 minutes until outer edges are set and a knife inserted 1 inch from edge comes out clean, but center is still soft. Cool on a wire rack at least 20 minutes before cutting into wedges.
Serve warm with lemon wedges. Or, cool cover, and refrigerate until ready to serve. Serve cold or reheat in microwave or 300 degree oven for 15 minutes.
Serving Size: one 9" pie makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KEEPITUPTAG.
Toss chopped shrimp and flaked crab with lemon juice and allow to stand 5 minutes. Drain.
In medium bowl, beat eggs, stir in evaporated milk, cornstarch, salt, dill weed, and pepper until smooth.
In pastry shell, layer in order; half the cheese, half green onions, all of the shrimp/crab, remaining cheese and onions. Slowly pour egg mixture over all. Sprinkle paprika over the top.
Bake 40-45 minutes until outer edges are set and a knife inserted 1 inch from edge comes out clean, but center is still soft. Cool on a wire rack at least 20 minutes before cutting into wedges.
Serve warm with lemon wedges. Or, cool cover, and refrigerate until ready to serve. Serve cold or reheat in microwave or 300 degree oven for 15 minutes.
Serving Size: one 9" pie makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KEEPITUPTAG.
