Impossible Seafood Quiche
Delight your taste buds with this luxurious Impossible Seafood Quiche, a savory masterpiece that combines the briny sweetness of shrimp and succulent lump crab meat with rich Gruyere cheese and aromatic fresh herbs like parsley and dill. Perfectly seasoned with a touch of paprika, this crustless quiche boasts a light, fluffy texture thanks to a creative batter made with eggs, milk, cream, and a hint of baking powder. Ready in just one hour, it’s an easy yet elegant dish ideal for brunch, lunch, or dinner. Serve it warm or at room temperature for a show-stopping centerpiece that’s sure to impress seafood lovers and quiche enthusiasts alike.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium, finely diced onion
- 2 minced garlic cloves
- 1 cup shrimp, peeled and deveined
- 1 cup lump crab meat
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 4 large eggs
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup shredded Gruyere cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan with non-stick spray.
In a skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the shrimp to the skillet and cook for 2-3 minutes, or until just pink and opaque. Stir in the lump crab meat, parsley, and dill, and cook for 1 additional minute. Remove the skillet from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Gradually whisk in the flour and baking powder until fully incorporated and lump-free.
Add the shredded Gruyere cheese, salt, pepper, and paprika into the egg mixture. Fold in the cooled seafood mixture until evenly distributed.
Pour the mixture into the prepared pie dish. Use a spatula to smooth the top and ensure the ingredients are evenly spread.
Bake in the preheated oven for 35-40 minutes, or until the quiche is golden brown on top and the center is set (a toothpick inserted into the middle should come out clean).
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
Garnish with extra parsley or dill if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1665 mg | 555% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 25.8 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 2021 mg | 155% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
