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Crab & Shrimp Quiche
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Crab & Shrimp Quiche

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!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 508 kcal
Course: Dinner, Brunch
Cuisine: American

Ingredients

For Crust
  • 2 cups cooked rice packed, leftover
  • 1-2 egg depending on the type of rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 tsp herbs use more fresh herbs and cut down down the quantity of dry herbs to 1 tsp, fresh or dried mixed: parsley, thyme, dill, oregano, basil
For Filling
  • 1/4 lb crabmeat lump
  • 1/2 lb Shrimp any size
  • olive oil to coat bottom of small saute pan
  • 2 spinach frozen or canned may be substituted, large handfuls, fresh
  • 4 egg whisked
  • 1 cup milk I use cashew or almond milk
  • 2 cups cheese grated, gouda recommended or substitute
  • 1 tbsp dill chopped, fresh
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

For Crust
    Cup of Yum
  1. Mix all ingredients together in a medium bowl. Start with one egg and add another if needed, to make the rice stick together.
  2. 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.
  3. Heat the oven to 350°F.
For the Filling
  1. 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. 
  2. In the same pan, just barely wilt the fresh spinach. This step is eliminated, if using canned or frozen spinach.
  3. Roughly chop the shrimp and spinach. Drain the crab meat. (Or thaw and chop whole, frozen legs.)
  4. In a medium bowl, whisk eggs and milk. Add the spinach and the spices and mix together. Finally add cheese and combine.
  5. 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 Information

Calories 508kcal (25%) Carbohydrates 52g (17%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 283mg (94%) Sodium 1533mg (64%) Potassium 280mg (6%) Sugar 2g (4%) Vitamin A 675IU (14%) Vitamin C 2.9mg (3%) Calcium 419mg (42%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 508

% Daily Value*

Calories 508kcal 25%
Carbohydrates 52g 17%
Protein 30g 60%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 283mg 94%
Sodium 1533mg 64%
Potassium 280mg 6%
Sugar 2g 4%
Vitamin A 675IU 14%
Vitamin C 2.9mg 3%
Calcium 419mg 42%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.