Crab & Shrimp Quiche

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

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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!

Course Brunch, dinner

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 508kcal

Author Beth Neels

Cost $6

Equipment

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

US Customary - Metric

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.

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