Tuesday 4 October 2011

Seafood Quiche

To Quiche or not to Quiche that is the question. I got to say that Quiches have become a real addiction of mine recently so much so that I even created a Quiche label here at Food Devil.

Next up for myself was to try a Seafood Quiche. The below recipe can handle prawns, lobster or crab meat. Myself I used crab meat this time and it really worked a treat.

Makes 6 small Quiches


2 shallots
50g butter
Can of Crab
Pinch of salt & pepper
50ml white wine
4 eggs
250 whipping cream 

1 Tbl tomato puree
Filo pastry
150g butter
Emmental cheese

Cooking Utensils

Chopping Board

Sharp Knife
Frying Pan
Large Muffin Tray
Aluminum Foil
Pastry brush
Small bowl
Mixing jug
Cheese Grate


- Finely chop your shallots

- Combine your eggs, cream & tomato paste and whisk
- Grate your cheese

- Prepare your filo pastry in your muffin tray. I like to use 4 strips of filo per each case. Each case should be buttered each side before you place in tray

Preheat oven to 190C


- Melt butter on a preheated frying pan at a moderate heat and cook your shallots for 2 minutes

- Add crab meat and stir gently for a further 2 minutes. Season with salt & pepper

- Add wine and raise heat so mixture starts to boil for a moment. Take off heat & allow to cool

- Gradually blend your cooked crab to your egg mixture & add salt/pepper to taste

- Pour Mixture evenly into each Filo Pastry casing & sprinkle an even amount of cheese over each

- Bake in the upper third of your preheated oven for 25-30 minutes or until quiche has piffed & browned

Tip: to ensure that the fragile filo pastry will not burn cover the quiche with aluminum foil for the first 15 minutes



  1. Wowww....!! I will definitely try this one!! Thanks :)

  2. this looks freaking awesome, i am totally going to try these out!

  3. Delicious Aidan, looking forward to trying this one, keep em coming :)


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