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    Home » Grocer to Table » Crab Shrimp Quiche – Easy Weeknight Dinner

    Crab Shrimp Quiche – Easy Weeknight Dinner

    Posted on September 1, 2017 By Beth Neels

    1.4K shares
    Jump to Recipe Print Recipe

    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!

    Crab and Shrimp Quiche
    Crab and Shrimp Quiche

    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

    Crab and Shrimp Quiche2Ok, 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!

    Crab and Shrimp Quiche3The 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!

    .

    Crab and Shrimp Quiche4

    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

    Crab and Shrimp Quiche5

    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!

    Binky’s Signature

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    Recipe

    Crab and Shrimp Quiche Chunks of pink from the shrimp and green from the spinach dot this quiche with a golden crust

    Crab & Shrimp Quiche

    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!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 6 votes
    Print Pin Rate
    Course: Brunch, dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6 servings
    Calories: 508kcal
    Author: Beth Neels
    Cost: $6

    Ingredients

    For Crust

    • 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.

    For Filling

    • 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 chopped dill, fresh
    • 1 tsp Salt
    • 1/2 tsp Pepper

    Instructions

    For Crust

    • 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.
    pie server
    pie pan 9"
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    Rice "crust" can be par baked before filling. Bake crust for 15 minutes at 350°F. 
    Leftovers can be refrigerated for 3-4 days.
    Best if eaten fresh. Don't freeze.

    Nutrition

    Calories: 508kcal | Carbohydrates: 52g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 283mg | Sodium: 1533mg | Potassium: 280mg | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 2.9mg | Calcium: 419mg | Iron: 2.3mg
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    1.4K shares

    Reader Interactions

    Comments

    1. Ellie

      November 06, 2017 at 1:12 pm

      5 stars
      This looks fantastic! Truly mouthwatering!

      Reply
      • Binky

        November 06, 2017 at 3:00 pm

        Thank you Ellie! It is really very tasty!

        Reply
    2. Patty

      September 07, 2017 at 9:07 am

      5 stars
      I would never have thought of using leftover rice as a pie crust, that’s an awesome idea and it looks so crispy! As for the seafood, I’m as much a fan as you are if I dare say so, your quiche is really a must-try, mouthwatering! 🙂

      Reply
      • Binky

        September 07, 2017 at 10:02 am

        Thank you Patty! The rice crust is nice and crispy! It doesn’t get soggy on the bottom like typical crust!

        Reply
    3. Amy

      September 05, 2017 at 3:46 pm

      5 stars
      This is such a cool idea, I don’t think I’ve ever had a quiche with seafood in it before but I’m definitely giving it a go!

      Reply
      • Binky

        September 05, 2017 at 7:12 pm

        Thanks so much, Amy! You are going to love it, I promise!

        Reply
    4. Ginny

      September 01, 2017 at 1:42 pm

      5 stars
      Quiche’s always look so difficult but your use of showcasing rice as the crust is brilliant. Mush less intimidating.

      Reply
      • Binky

        September 04, 2017 at 1:01 pm

        Thank you Ginny! It’s really very easy! And super delicious!

        Reply
    5. Tina

      September 01, 2017 at 12:58 pm

      What a great weeknight dinner! I’ll take 2 servings of that please!

      Reply
      • Binky

        September 04, 2017 at 1:01 pm

        Haha! This one is all gone but it is so easy! Make one tonight!

        Reply
    6. Sandi

      September 01, 2017 at 12:25 pm

      5 stars
      I bet that crab is awesome in this quiche!

      Reply
      • Binky

        September 04, 2017 at 1:02 pm

        Yes, Sandi, it actually is amazing! Thank you so much for reading and commenting!

        Reply
    7. Lisa | Garlic & Zest

      September 01, 2017 at 12:22 pm

      5 stars
      I love your idea of using leftover rice for the crust — that’s a great option for my gluten-free friends! Of course, you can’t go wrong with a seafood quiche — and crab and shrimp together take it over-the-top!

      Reply
      • Binky

        September 04, 2017 at 1:03 pm

        Thank you, Lisa! Very kind words, indeed! It is definitely great for GF crowd, or if you don’t have any pie crust! 🙂

        Reply

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