Shrimp and Scallop Quiche Recipe

Name: Shrimp and Scallop Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch); 1 pound shrimp shelled; 1/2 pound scallops; 1/2 each onions chopped; 1 tablespoon sherry; 5 large eggs; 1 cup light cream (half&half); 3/4 cup milk; 2 tablespoons flour, all-purpose; ⅛ teaspoon nutmeg; 1 teaspoon salt; 1/2 pound swiss cheese diced; 3 tablespoons butter

Servings: persons

1 each pie shell (9 inch)
1 pound shrimp shelled
1/2 pound scallops
1/2 each onions chopped
1 tablespoon sherry
5 large eggs
1 cup light cream (half&half)
3/4 cup milk
2 tablespoons flour, all-purpose
⅛ teaspoon nutmeg
1 teaspoon salt
1/2 pound swiss cheese diced
3 tablespoons butter

1
Preheat oven to 400F (200C).
2
If using frozen shell, bake at 400F (200C) for 5 minutes to prevent crust from becoming soggy.
3
Cool.
4
Saute shrimp, scallops and onion in 1 tablespoon butter and 1 tablespoon sherry until cooked.
5
Set aside to cool.
6
Drain.
7
Make filling by beating eggs with half and half, milk, flour, sal teaspoon and nutmeg.
8
Melt remaining butter and whisk into filling.
9
Spoon seafood mixture into crust and sprinkle with 3/4 of the Swiss cheese.
10
Pour filling over cheese.
11
Sprinkle with remaining cheese.
12
Bake 15 minutes at 400F (200C) then 40 minutes at 325F (160C) until knife inserted in center comes out clean.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 each pie shell (9 inch), 1 pound shrimp shelled, 1/2 pound scallops, 1/2 each onions chopped, and more.

Yes, Shrimp and Scallop Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Scallop Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions