Crab, Shrimp and Artichoke Heart Quiche

A rich creamy filling bursting with seafood makes this Crab, Shrimp and Artichoke Heart Quiche perfect for brunch, lunch or dinner.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Egg Dishes, Lunch, Main Course

Cuisine American

Servings servings

Calories 395 kcal

1 recipe Lindy's Favorite Pie Crust or store bought
6 large eggs
⅔ cup heavy cream
1 cup whole milk
salt and freshly ground pepper to taste (I'm going to go with Julia Child on this one, and suggest white pepper)
Dash of fresh nutmeg
3 ounces Havarti cheese grated
3 ounces Fontina cheese grated
2 ounces Gruyere cheese grated
½ to ¾ cup artichoke hearts bottoms only, no leaves, diced (enough to almost cover the bottom of the dish)
½ cup finely minced onion put in the microwave for 30 seconds to partially cook, or sauté in a little butter until soft
1 ½ cups fresh crab meat or high-quality lump meat crab in a can
½ to ¾ cup salad shrimp look for these in the seafood or meat section of most grocery stores

Whether you make your own crust or buy one, you want to first blind bake it. If you made your own, put the crust into the freezer for about 30 minutes; if you bought one from the store, it's probably already frozen, so leave it so.
Heat the oven to 425°F. Cover your crust with parchment paper or aluminum foil; weigh it down with pie weights or beans to keep it from puffing up and put it into the bottom third of the oven and bake for 15 minutes. Remove from oven and take off the weights and foil or parchment; bake an additional 5 minutes. Set aside to cool.
In a medium bowl whisk together the eggs, cream, and milk. Season with nutmeg, salt, and pepper. Set-aside.
Reduce the oven temperature to 375°F.
Toss together the cheeses until well mixed. Add the crab meat and shrimp, toss gently to mix. Set aside.
Place the onions and artichoke hearts in the bottom of the pie crust, layer the cheese mixture over, then gently pour the eggs/cream over the top.
Place in the oven and bake for 45 - 50 minutes, or until well set. There might be a little wiggle left, but mostly it should be cooked through. Remove from the oven and allow to stand for 10 minutes; cut and serve.
If the edges of the pie seem to be getting too dark, cover with strips of aluminum foil or crust guards.

You can find the recipe for Lindy's Favorite Pie Crust here.

Serving: 1gSodium: 544mgFiber: 1gCholesterol: 230mgCalories: 395kcalPolyunsaturated Fat: 12gSaturated Fat: 14gFat: 27gProtein: 20gCarbohydrates: 16g

Keyword crab quiche, Dungeness crab quiche, seafood quiche

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