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Jan 18, 2009 07:18 PM

Suggestions for Seafood Quiche

I used to make seafood quiche several times a year but for some inexplicable reason I stopped doing so. Now that I've regained my senses, and realized that I'm missing out on all that cheesy goodness, does anyone have a stellar recipe they'd care to share? I am also listening for any interesting add-in ingredients that I should include as well. TIA.

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  1. I stepped out of the traditional mode (quiche lorraine) and made a southwestern style w/ cooked shrimp (later made w/ crab) w/ mont jack or mild cheddar, and sauteed ancho and serrano peppers, old bay spice. Yum!

    1 Reply
    1. re: NYchowcook

      My favorite is still the traditional, lump crabmeat (the entire container) with sauteed, sweetened onions. Be sure to let everyone know it's a shellfish quiche.


    2. I do a Cajun/Creole Seafood Quiche, with spiced, cooked crawfish; spiced, cooked catfish nuggets, small scallops; and the Trinity - celery, red bell pepper and onion diced.