🦀✨ Seafood Quiche

(Lee-Ann’s Mixed Seafood Version!)

If there’s one thing I love about cooking here on our little Connecticut mountain, it’s how a simple dish can feel downright luxurious with the right ingredients. This Seafood Quiche is exactly that kind of magic – elegant enough for a holiday brunch, easy enough for a Wednesday dinner, and flexible enough to use whatever seafood you’re craving.

Crab? Yes.
Shrimp? Absolutely.
Scallops? Ohhh yes.
All three together? Chef’s kiss.

Today I used a trio of seafood – shrimp, crabmeat, and scallops – and chopped everything into similar bite-sized pieces so they bake up evenly and beautifully. Paired with nutty Gruyère and a silky lemon-kissed custard, this quiche is rich, savory, and quietly impressive without making you break a sweat in the kitchen.

And keep it simple if you don’t have a variety of seafood. Use tuna. Use just shrimp. Whatever you LIKE. That is the beauty of this recipe!

🥧 Why Blind Baking Your Crust Matters

Whether you’re using a frozen store-bought crust (I do this all the time!) or rolling out your own homemade pastry, blind baking is the key to keeping your quiche from getting soggy. Seafood has moisture … custard has moisture … we need the crust to stand its ground.

How to Blind Bake a Pie Crust

1. Preheat your oven to 375°F.
2. Place a piece of parchment paper over the raw crust.
3. Fill it with pie weights, dried rice, or dried beans 
4. Bake for 15 minutes.
5. Remove weights/rice or beans, lift out the parchment, and let the crust cool slightly.

This creates that gorgeous golden base that holds up to all the seafood goodness.

Gluten-Free Options

You can absolutely make this with a gluten-free crust! They blind bake exactly the same way – just handle gently, as GF dough can be a little more delicate. And double check your seafood seasoning to be sure it’s gluten-free.

🦀 Seafood Quiche

Prep Time: 10 minutes
Cook Time: 55 minutes
Rest Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6

A rich, elegant quiche filled with sweet crab, tender shrimp, buttery scallops, nutty Gruyère, and a perfectly seasoned custard – simple, special, and perfect for brunch or dinner.

Ingredients

• 4 oz Gruyère cheese, shredded
• One 9-inch pie shell, par-baked
• 1 lb mixed seafood, such as:
  • Lump crabmeat
  • Shrimp, peeled & chopped into ½-inch pieces
  • Sea scallops, chopped into ½-inch pieces
    (Use one or a combination – just cut everything to similar sizes for even cooking.)
• 2 scallions, minced
• 1 cup heavy cream
• 3 eggs, beaten
• ½ tsp lemon zest
• ½ tsp dry mustard
• ½ tsp seafood seasoning (Old Bay is perfect)
• ½ tsp kosher salt
• Pinch nutmeg

Instructions

1. Preheat your oven to 350°F.
2. Layer the fillings: Scatter shredded Gruyère into your par-baked crust. Add your seafood (crab, shrimp, scallops). Sprinkle scallions over top.
3. Mix the custard: Whisk together eggs, cream, lemon zest, dry mustard, seafood seasoning, salt, and nutmeg.
4. Pour the custard slowly over the fillings
5. Bake for 40 minutes, until the center is just set and the top is gently golden.
6. Rest for 15 minutes before slicing – it cuts beautifully once it’s cooled slightly.

Notes & FAQs

Can I use other cheeses?

Swiss, Jarlsberg, fontina, or mild cheddar all work beautifully.

Milk vs. half-and-half vs. heavy cream?

• Heavy cream = richest, silkiest custard
• Half-and-half = lighter but still delicious
• Milk = works, but less luxurious

Why dry mustard?

A quiet backbone to the custard — no actual “mustard” flavor.

Lemon zest?

Just brightness. Not lemony.

Nutmeg?

Classic quiche warmth. You gotta add this.

Gluten-Free?

Use a gluten-free crust and check your seasonings.

Lactose-Free?

Use lactose-free half-and-half and a lactose-free Swiss or cheddar.

🥶 Storage

Fridge: Up to 3 days
Freezer: Wrap slices or the whole quiche tightly; best within 2 months
Reheat: 325°F, tented with foil, 15 minutes
(Please don’t microwave this beauty!)

⭐ Bonus Recipe: Egg-Free Seafood Bake

For my sweet friend who said she wished she could eat this but is allergic to eggs – here’s a cozy egg-free seafood casserole with the same flavor vibes.

🧀 Creamy Seafood & Gruyère Bake (No Eggs!)

Ingredients

• 1 lb mixed seafood (crab, shrimp, scallops)
• 1 cup Gruyère, shredded
• 1 cup half-and-half or light cream
• 1 tbsp cornstarch
• 2 tbsp butter
• 2 scallions, minced
• ½ tsp dry mustard
• ½ tsp seafood seasoning
• ½ tsp lemon zest
• Salt & pepper
• Optional topping: Ritz crumbs or gluten-free crumbs

Instructions

1. Preheat oven to 350°F.
2. Melt butter; sauté scallions 2 minutes.
3. Whisk cream + cornstarch until smooth; add to pan.
4. Stir in zest, mustard, seasoning, salt, pepper.
5. Add cheese; melt.
6. Fold in seafood gently.
7. Transfer to a small baking dish; top with crumbs if using.
8. Bake 20 minutes, until bubbling and lightly golden.

Creamy, seafood-forward, cozy, and perfect for the egg-free crew!

Whether you serve this Seafood Quiche for brunch with friends, a quiet dinner at home, or one of those Sunday mornings when the house is still and the coffee tastes extra good, I hope it brings a little joy to your table. Seafood has always been one of my love languages, and this recipe feels like a celebration of all the flavors I adore – tender shrimp, sweet crab, buttery scallops, and that dreamy Gruyère custard. And the best part? It’s flexible enough for gluten-free friends and even adaptable for those who can’t have eggs.

From my Connecticut kitchen to yours, I hope this becomes one of those recipes you come back to again and again. 💛🦀✨