Crab, Shrimp and Artichoke Heart Quiche

Crab shrimp artichoke heart quiche served on a rustic wooden table

Crab, Shrimp and Artichoke Heart Quiche

A creamy and flavorful quiche that combines crab, shrimp, and artichoke hearts, perfect for family gatherings and cozy dinners.

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Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 8 servings

Course: Brunch, Dinner

Cuisine: American, Seafood

Calories: 360

Ingredients Method Notes

Ingredients

For the crust

1 recipe Lindy’s Favorite Pie Crust (or store-bought) You can use homemade or store-bought crust.

For the filling

6 large eggs eggs These will create a rich and fluffy custard.
2/3 cup heavy cream Adds a luscious and creamy texture.
1 cup whole milk Enhances the creaminess while lightening the mix.
to taste Salt and freshly ground pepper Freshly ground white pepper is recommended.
dash fresh nutmeg Adds warmth and a subtle sweetness.
3 ounces Havarti cheese (grated) Creamy and slightly tangy.
3 ounces Fontina cheese (grated) Nutty and smooth, melting beautifully.
2 ounces Gruyere cheese (grated) Rich and slightly sweet, giving depth.
1/2 to 3/4 cup artichoke hearts (diced) Bottoms only, no leaves.
1/2 cup finely minced onion Sweet and aromatic; cook it first for even flavor.
1 1/2 cups fresh crab meat Use high-quality lump meat from a can or fresh.
1/2 to 3/4 cup salad shrimp Adds a mild and sweet flavor.

Method

Blind Bake the Crust

Preheat your oven to 425°F. Place the crust in the freezer for about 30 minutes to firm up. Line with parchment paper or aluminum foil, fill with pie weights, and bake for 15 minutes. Remove weights and bake for an additional 5 minutes. Allow to cool completely.

Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with nutmeg, salt, and white pepper.

Combine the Cheeses and Seafood

Reduce oven temperature to 375°F. Mix the grated cheeses in a large bowl, fold in crab and shrimp gently to preserve texture.

Assemble the Quiche

Layer the minced onions and artichoke hearts in the bottom of the cooled pie crust. Spoon the cheese and seafood mixture over top, then pour the egg mixture evenly over everything.

Bake the Quiche

Place the quiche in the oven and bake for 45 to 50 minutes. It should be mostly set with a slight jiggle in the center. If edges darken, cover with aluminum foil. Allow to cool for about 10 minutes before slicing and serving.

Notes

For an extra special touch, consider adding fresh herbs like dill or chives to the egg mixture. Ensure your pie crust is crisp to hold the filling, and experiment with different cheese blends.