This Crab Shrimp Quiche is Gluten Free! I use leftover rice for the crust, so it is fast and easy to make for any busy weeknight dinner or even a fancy brunch!
This Crab Shrimp Quiche is one of our favorites! As you might have noticed, we are huge fish and seafood lovers in this household! As evidence to that, this Rainbow trout was awesome! This Grouper was fantastic and these Coconut Shrimp, we could literally eat them every day! That has been in the last 3 months! In addition, there was the Bullhead, the Strawberry Scallops, the Grilled Shrimp Pasta Salad, the Eggs Benedict with Smoked Salmon, and this Leek and Shrimp Pasta
Ok, wait… I need to catch my breath! 🙂 Anywho.. my point being, we really like anything from the seas! Salt water and fresh water! Sooo, when I find any of our favorite (or one we haven’t tried, for that matter), on sale! I swoop it up and put in one of the freezers for a rainy day! Or, more likely, a day when I really don’t feel like cooking because I’m tired!
The beauty of most seafood and fish selections is that they only take a few minutes to cook! Therefore, they are perfect for a weeknight when you have had ‘one of those weeks’, and you really don’t feel like cooking!
In this particular instance, I didn’t have any pie crust but I found some leftover rice in the fridg. Voila! Instant pie crust! Add an egg or two and some dried or fresh herbs. Press it into your pie plate. Your crust is prepared in less than 5 minutes.
How to Assemble Shrimp Quiche
Just quickly saute’ the shrimp. Depending on their size, they will only take 3-4 minutes per side. Then whisk your eggs, milk (I use cashew milk), add some spices, salt and pepper and a generous amount of cheese. Pop it in the oven and it will be done in about 1 hour! What is your favorite seafood? Let me know in the comments! I hope you enjoyed todays recipe for Crab Shrimp Quiche!
Enjoy! And have fun cooking!
Crab & Shrimp Quiche
- 2 cups packed, leftover cooked rice
- 1-2 eggs, depending on the type of rice
- 1 tsp salt
- 1/2 tsp pepper
- 1-2 tsp fresh or dried herbs mixed, such as parsley, thyme, dill, oregano, basil use more fresh herbs and cut down down the quantity of dry herbs to 1 tsp.
- 1/4 lb lump crabmeat
- 1/2 lb shrimp, any size
- olive oil to coat bottom of small saute pan
- 2 large handfuls fresh spinach frozen or canned may be substituted
- 4 eggs, whisked
- 1 cup milk I use cashew or almond milk
- 2 cups grated cheese, gouda is great with this but substitute whatever you have
- 1 tbsp fresh dill
- 1 tsp salt
- 1/2 tsp pepper
- Mix all ingredients together in a medium bowl. Start with one egg and add another if needed, to make the rice stick together.
- Coat a 9" pie plate with no stick spray. Press rice mixture down all along the bottom and the sides of the pie plate. Set aside.
- Heat the oven to 350°F.
For the Filling
- Add olive oil to a small saute pan, heat over medium high heat. Saute' the shrimp just until it begins to turn pink on the first side. Flip shrimp and repeat on the second side. Don't overcook because the shrimp will continue to cook in the quiche. Remove and drain on paper towel.
- In the same pan, just barely wilt the fresh spinach. This step is eliminated, if using canned or frozen spinach.
- Roughly chop the shrimp and spinach. Drain the crab meat. (Or thaw and chop whole, frozen legs.)
- In a medium bowl, whisk eggs and milk. Add the spinach and the spices and mix together. Finally add cheese and combine.
- Pour egg mixture over rice 'crust'. Don't overfill. If you end up with too much filling, place it in a greased, oven proof dish and bake for about 15-20 minutes.