Ingredients for San Francisco Seafood Quiche
- Unbaked Pie Shells
- King Crab Meat
- Cooked Shrimp
- Swiss Cheese
- 1/2 cup finely chopped celery
- Green Onion
- 1/2 cup mayonnaise
- 2 tablespoons all-purpose flour
- Dry White Wine
- 4 large eggs
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How to Make San Francisco Seafood Quiche
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine 1 cup cooked crabmeat, 1/2 cup cooked shrimp (peeled and deveined), 1 cup shredded cheddar cheese, 1/4 cup chopped green onions, and 1/2 cup finely chopped celery.
- In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons all-purpose flour, 1/4 cup dry white wine, and 4 large eggs until smooth.
- Pour the wet ingredients into the bowl with the seafood and vegetables. Stir gently until just combined. Do not overmix.
- Divide the quiche mixture evenly between two 9-inch pie crusts (homemade or store-bought).
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean. If baking a frozen quiche, bake for 50 minutes.
- Let cool slightly before slicing and serving. Leftovers can be reheated in a 300°F (150°C) oven for 15 minutes.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
15g
Fat
73g
Carbs
14g
