Seafood Quiche 12.000

James M. Thresher for The Washington Post

Washington Cooks May 18, 2011

Use your favorite shellfish or scallops for this rich quiche, or whatever's fresh and on sale.

Make Ahead: If you aren't going to make the smaller quiche right away, discard the remaining egg and half-and-half mixture. If the seafood was cooked, you will need to use that up within a few days.

Servings: 12

Yield: Makes one 10-inch quiche and one 7-inch quiche

  • For the crust
  • 1/3 cup chilled vegetable shortening
  • 2 cups flour, plus more for the work surface
  • 1 teaspoon fine sea salt
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 1/2 to 3/4 cup ice water
  • 1 tablespoon finely chopped onion
  • For the filling
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 8 ounces peeled, deveined raw shrimp
  • 8 ounces raw lobster tail meat
  • 8 ounces lump crabmeat, picked over to remove shells as needed
  • 2 cups shredded Swiss cheese and shredded whole-milk mozzarella (combined)
  • 4 large eggs, lightly beaten
  • 2 cups half-and-half
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Old Bay Seasoning


For the crust: Use a pastry cutter or your clean hands to work the shortening into the flour and sea salt in a mixing bowl; the consistency should be that of fairly fine crumbs, with no large clumps. Work in the butter, then make a well in the center of the mixture and add 1/4 cup of the water. Use a fork to incorporate it, gently working the flour mixture into the liquid. Add some or all of the remaining water to form a dough that holds together but is not wet; some pieces of butter should be visible. Shape the dough into a flat disk, wrap it in plastic wrap and refrigerate for at least 1 hour or up to 1 day.

When ready to bake, preheat the oven to 325 degrees. Have a 10-inch tart pan and a 7-inch tart pan at hand, preferably ceramic.

Lightly flour a work surface. Unwrap the dough and roll it out on the floured surface, as thinly and evenly as possible, into a round at least 11 inches in diameter. Fold in half to transfer to the larger tart pan; line the pan with the dough and trim the edges of the dough so there is an even 1-inch overhang of dough. (Reserve the trimmed dough to make the smaller quiche.) Fold under those edges, then crimp them as desired. Use a fork to dock (prick) the surface of the dough. If your oven cooks fast, cover the edges of the dough with aluminum foil to keep them from browning too much. Repeat with the 7-inch tart pan and the remaining dough, rolling out the dough to form a 9-inch round.

Bake them both on the middle oven rack for about 15 minutes or until golden brown. Transfer to the stove top (off the heat). Lightly pat any air bubbles out of the crusts, then sprinkle the raw onion evenly over them. Discard the foil, if using.

For the filling: Heat the butter and oil in a large saute pan over medium heat. Add the shrimp and lobster and cook, stirring, just until the shrimp and lobster tail pieces are opaque. Drain the fat, then transfer to the parbaked crusts, spreading the two-thirds of the seafood evenly. Use three-quarters of the crabmeat to fill in any bare places, then evenly sprinkle the cheese over the seafood.

Beat the eggs and half-and-half in a large liquid measuring cup. Stir in the dried basil, pepper and Old Bay Seasoning, then carefully pour the egg mixture into the seafood-cheese mixture in both tart pans. Bake for 1 hour and 15 minutes or until the middle of the tarts is just set and the tops of the tarts have browned. Use a toothpick to the check doneness of the filling.

Let cool for 30 minutes before serving.

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Recipe Source

From Waldorf cook Decoyise Brown.

Tested by Decoyise Brown.

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