Seafood Quiche
YIELD
6 servings
Prep Time
30 minutes
Cook Time
1 HOUR
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Whether you believe quiche is a breakfast, lunch, or dinner food – or some mix of all three – this quick and simple Seafood Quiche is undeniably creamy and delicious at any time of day.
Ingredients
- 1 package (8 oz) Louis Kemp Crab Delights®, Flake or Chunk style
- 2 (9-inch) deep dish pie crusts
- 6 large eggs
- 1 ½ cups half & half
- ½ teaspoon black pepper
- ½ lb frozen spinach, defrosted and drained (4oz drained)
- ⅛ cup fresh dill, chopped
- 2 cups Monterey Jack cheese, grated
Featured Product
Visit our imitation crab resource guide to learn about nutrition and health benefits, sustainable sourcing, and more!
Directions
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Place the oven rack in the bottom third of the oven and preheat to 425°F.
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Line pie crust with aluminum foil or parchment paper and fill with pastry weights. Bake until the pastry is golden at the edges, about 15 minutes.
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Remove from oven and remove the aluminum foil and pastry weights.
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Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and set aside.
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Move oven rack to the middle of the oven and lower oven temperature down to 350°F.
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Add Crab Delights®, spinach, dill, and cheese to prebaked pie shells.
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In large bowl, whisk together eggs, half & half and pepper.
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Pour mixture over the top of ingredients in pie shells. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
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Cool in pie plate for at least 15 minutes. Divide each quiche in to 6 wedges and serve.
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