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Easy Seafood Quiche Recipe


by Tina Boomerina (Christina Gregoire)

Here's a simple casserole-style alternative to time-consuming crab quiche. And, it's yummy, but it's not a diet meal. It's quick and decadent and good.

This old family recipe dates back many years to a scenic seaport in Maine, where fresh seafood is available year round. You might think that I married my husband because he’s an adorable guy, but the real reason is because he cooks and he speaks French (which is helpful in Paris). And, his best dish is this seafood quiche, which is a recipe handed down from his family. This meal is easy and it’s good.

Well, my husband tells me it’s easy. I can’t cook. But, this faux quiche is fast and easy because it’s not a traditional quiche where you need a piecrust. This dish is almost like a seafood casserole, but it’s better. It's a great recipe for a guy who wants to impress his girlfriend. She will think he is a genius. And, it’s a great recipe for a woman who is still learning to cook.

Seafood Quiche Ingredients

This recipe has been adapted for canned shrimp and canned crab, just in case you don’t live next to an ocean. My husband says that this recipe is easy enough for anyone to bake, so I am passing it on to my children and to you. You will need a rectangular baking pan, instead of a round pie tin.

  • 1 can (6 ounces) of shrimp or 6 ounces of fresh bay shrimp
  • 1 can (8 ounces) of crab or 8 ounces of fresh crabmeat
  • 8 ounces of fresh prawns, shelled and cut into bite-sized pieces
  • 1 cup grated mild cheddar cheese
  • 1 package (3 ounces) of cream cheese, cut into 1/4 inch cubes
  • 1/4 (heaping) cup of chopped green onions
  • 1 stalk of celery, finely minced
  • 2 cups of milk
  • 1 cup of Bisquick or similar baking mix
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions for Seafood Quiche

Preheat the oven to 400 degrees.

  •  Oil sides and bottom of a 9 X 13 inch metal baking pan. Or spray it with Pam.
  •  If using a glass 9 X 13 pan, some books say you should adjust temperature lower, by about 25 degrees.
  •  Place seafood, cheddar cheese, cream cheese, onions, and celery in the bottom of the pan.
  •  Beat the remaining ingredients until smooth. Then, pour over the seafood mixture.
  •  Bake in preheated oven for 35 to 40 minutes or until a knife, inserted into the center, comes out clean.
  •  Let the quiche sit for about 10 minutes and serve with a salad, or by itself.

Serve with white wine if you were French in a former life.  Serves 4- 6 adults.

Tips for Seafood Quiche

Check in advance to see if any of your guests are allergic to shellfish.

  •  Use lobster, cut into cubes, as an alternative ingredient.
  •  For a non-shellfish recipe, substitute salmon, halibut, pollock, or any other tasty fish as a replacement for the crab, shrimp, and prawns.
  •  Improvise with local seafood.

It’s hard to improve upon this simple recipe, and seafood lovers will crave this quiche after tasting it. Real men love quiche if it’s done right.

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Tina Boomerina (AKA Christina Gregoire) is a Baby Boomer born at the end of 1952. Her mission is to make the internet a kinder and gentler place for Baby Boomer women around the world. Tina's specialty is fashion for women over 50.

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