📝 About This Recipe
This luxurious seafood quiche is a celebration of the ocean's bounty, featuring succulent lump crabmeat and tender bay shrimp nestled in a silky, custard-like filling. Infused with the nutty sophistication of aged Gruyère cheese and a hint of fresh tarragon, it offers a refined twist on the classic French bistro staple. The buttery, flaky shortcrust pastry provides the perfect golden vessel for this rich, savory masterpiece that is as beautiful on a brunch table as it is for an elegant dinner.
🥗 Ingredients
The Crust
- 1 piece 9-inch deep-dish pie crust (unbaked; homemade or high-quality store-bought)
Seafood Filling
- 6 ounces Lump crabmeat (drained and picked over for shells)
- 6 ounces Bay shrimp (cooked, peeled, and deveined)
- 2 pieces Shallots (finely minced)
- 1 tablespoon Unsalted butter (for sautéing)
- 2 tablespoons Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
The Custard & Cheese
- 4 pieces Large eggs (at room temperature)
- 1 1/2 cups Heavy cream (do not substitute with milk for best texture)
- 1 1/2 cups Gruyère cheese (freshly grated)
- 1 tablespoon Fresh tarragon (finely chopped)
- 1 tablespoon Fresh chives (minced)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch deep-dish tart pan or pie plate, crimping the edges elegantly.
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2
Blind bake the crust: Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, remove the weights and paper, and bake for another 5 minutes until the bottom is dry and just beginning to color. Set aside to cool slightly.
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3
Lower the oven temperature to 350°F (175°C).
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4
In a small skillet over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until translucent and fragrant, but not browned.
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5
Add the bay shrimp and lump crabmeat to the skillet. Pour in the white wine and cook for 1-2 minutes until the liquid has mostly evaporated. This step ensures the seafood is seasoned and won't release excess water into the custard.
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6
Remove the seafood mixture from the heat and spread it out on a plate to cool for a few minutes.
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7
In a large mixing bowl, whisk together the eggs, heavy cream, salt, white pepper, and nutmeg until perfectly smooth and slightly aerated.
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8
Stir in the fresh tarragon and chives into the egg mixture.
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9
Begin layering: Sprinkle half of the grated Gruyère cheese over the bottom of the par-baked crust.
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10
Evenly distribute the cooled seafood and shallot mixture over the cheese layer.
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11
Pour the egg and cream custard carefully over the seafood, filling the crust to just below the rim.
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12
Top with the remaining Gruyère cheese. Place the quiche on a baking sheet to catch any potential drips and to make handling easier.
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13
Bake in the center of the oven for 35-45 minutes. The quiche is done when the edges are set and golden brown, but the center still has a slight, uniform jiggle when gently shaken.
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14
Remove from the oven and let the quiche rest for at least 15-20 minutes. This is crucial as the custard will continue to set and carry-over cooking will finish the center.
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15
Slice into wedges and serve warm or at room temperature, garnished with extra chives if desired.
💡 Chef's Tips
Always par-bake (blind bake) your crust to avoid the dreaded 'soggy bottom'—seafood can be moist, so this is a mandatory step. Ensure your seafood is very well-drained; if using frozen shrimp, thaw them completely and pat them dry with paper towels before sautéing. Freshly grated Gruyère melts much better than the pre-shredded variety, which is often coated in starch that can thicken the custard unevenly. If the edges of your crust are browning too quickly, loosely cover them with a pie shield or strips of aluminum foil halfway through baking. For an extra touch of luxury, replace 2 ounces of crab with chopped lobster meat or smoked salmon.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry Sparkling Rosé to cut through the richness of the cream. Serve alongside a simple arugula salad tossed in a bright lemon-shallot vinaigrette to provide a peppery contrast. A side of roasted asparagus with a drizzle of hollandaise makes this a complete, restaurant-quality brunch. For a lighter lunch, serve with a chilled cup of gazpacho or a light tomato bouillon. Offer a small bowl of crème fraîche on the side for guests to add a dollop to their slice.