Seafood Quiche
Savory seafood, tasty fresh asparagus and creamy Gruyere cheese, make this Seafood Quiche a tasty and versatile entrée; A brunch classic, tasty lunch or light dinner.
I love brunch season. And only part of the reason is that it’s such a good excuse to eat all the (really good) quiche.
From classics like Quiche Lorraine to combine-all-your-favorite-things original quiches, you can’t beat a good quiche. And one of my favorites is this lovely seafood quiche.
Why You’ll Love This!
Tasty. A simple quiche is good in the first place. But load it up with goodies like savory shrimp and bright asparagus and it’s over the top!
Festive. A champion of the brunch menu, nothing says “what a fun morning” like a quiche. Or two if you’re serving a crowd.
Easy. Pre-bake a crust (or skip the crust). Beat egg and milk/cream, add some fillings, then bake. Even a night person can do it in the morning!
What You’ll Need
Ingredient Notes
- Single Pie crust (optional). You can use your own favorite recipe, a commercial crust, or go crust-free
- Butter. This is used to sauté the mushrooms.
- Mushrooms. This adds nutrition and flavor.
- Eggs. This is the thickening for the custard.
- Half & half. This is the liquid component of the custard. You can use whole milk or cream if you prefer.
- Dried thyme. This adds flavor. You can also use fresh–double or triple the quantity in that case.
- Onion. This adds flavor.
- Shrimp or Seafood. This adds nutrition and flavor. I use raw since I think it can be more flavorful. You can use a combo of seafoods or just shrimp for a shrimp quiche.
- Asparagus. This adds nutrition and flavor.
- Gruyere cheese. This adds nutrition, flavor, and creamy goodness. You can substitute another meltable cheese like Swiss if you prefer.
- Salt, pepper. These enhance flavor.
Special Tools
- You’ll need a quiche pan or deep dish pie pan. My first choice is a 10-inch quiche pan
Step by Step Directions
(Optional) Blind bake the crust if using. Fit the crust to an 10 inch tart pan, deep pie pan or the equivalent. Poke holes in the bottom, line with parchment and pie weights, then bake at 375 for 15 minutes. Remove the parchment and bake about another 10 minutes until bottom is dry and just starting to brown. Remove from the oven. Crust can be filled warm or cooled.
Sautee sliced mushrooms in butter until they turn golden. Let cool. Cut raw seafood into small bite-sized pieces.
Beat eggs and half & half together.
Mix in remaining ingredients (including cooled mushrooms), except for 1/2 cup of the cheese.
If going crustless, spray a 10 inch quiche pan (or deep pie pan) with non-stick cooking spray. Pour in filling to pan or pre-baked crust.
Top with remaining 1/2 cup cheese.
Bake at 350 until knife inserted near center comes out clean, 30-45 minutes.
How to Serve
Quiche is the darling of the brunch menu. Consider serving with baked goods like muffins or coffee cake, a variety or salads, and additional quiches or entrees, depending on the number of guests.
And don’t forget that quiche is also great for a nice luncheon or even a simple supper. In that case as salad, homemade bread or muffins, or easy soup can round out your menu while still keeping things simple.
Variations
Your biggest decision on this (or any) quiche is whether to make it with a crust or without. I’d like to offer you some advice, but I can’t decide which way I like it best. Crust is tasty, no crust is lower calorie and acceptable for gluten-free eaters.
Decision. Decisions.
Of course one of the really great things about quiche is its flexibility. There are just so many different delicious fillings you can use!
And because of this, I have lots of different quiche recipes on the blog. If you’re looking for some variety, here are some other recipes. Shown above, clockwise from upper left: Smoked Salmon Quiche, Mini-pepper and Spinach Quiche, Spinach Feta Quiche, Sun-dried Tomato and Spinach Quiche.
All yum!
Leftovers
This seafood quiche makes for wonderful leftovers! Store covered and refrigerated for 3-5 days per foodsafety.gov.
I enjoy eating leftover quiche cold, but my husband insists on warming it up. Quiche can be reheated in the over or microwave. But if your quiche has crust, the oven will do a better job of re-crisping that.
Quiche is often frozen, though sometimes it can separate some upon thawing.
Tips & FAQs
Don’t skip the pre-cook of the mushrooms. It helps concentrate their flavor and it also prevents too much extra water from being introduced into the quiche filling.
More Brunch Recipes:
- Banana Blender Pancakes from Jolene’s Recipe Journal
- Breakfast Pizza from Palatable Pastime
- Carrot Cake Scones from Hezzi-D’s Books and Cooks
- Cherry Cheesecake Crescent Ring from Blogghetti
- Glazed Chocolate Chip Scones from A Little Fish in the Kitchen
- Melon, Jicama, and Pineapple Salad from Karen’s Kitchen Stories
- Sourdough Osterbrot from A Day in the Life on the Farm
Seafood Quiche
Ingredients
- 1 teaspoon butter
- 8 ounces crimini mushrooms sliced
- 6 eggs
- 2 cup half and half
- 8 ounces seafood ideally raw
- 1/2 cup onion chopped
- 1/2 cup chopped asparagus
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup gruyere or swiss cheese
Wow, this Seafood Quiche sounds absolutely amazing! I love how you’ve combined the flavors of shrimp, asparagus, and Gruyere, definitely a step up from the usual quiche.
I’ve never had quiche but this definitely makes me want to try!
This would make a delicious brunch for Christmas morning!
I always think of quiche as something special and would serve this one to guests for a nice Sunday lunch.
I love quiche. We used to have it for breakfast on Christmas Day as kids. I try to keep the tradition, but it’s not easy when the other isn’t a huge fan of it. LOL I am trying this one next time I crave a quiche.
I love quiche and it’s been way too long since I’ve made one. This is a gorgeous spring recipe, can’t wait to try it!
I love quiche and this one has all my favorite things, seafood, mushrooms and asparagus. I would love this for Mother’s Day or any day.
This is such a fancy and elegant quiche, perfect for a brunch!
I love quiches and this one sounds amazing. Love your plate too =)
Thanks. Yes, I wish I’d bought two of the plates when they came out.