Go Back
Mixed seafood quiche with shrimp, crab, and scallops in a golden crust

Seafood Quiche

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Course Main Course
Servings 6 servings

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
 

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

Notes

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