Friday, January 20, 2017

Shrimp and Crab Quiche


This is a busy weekend.
I did the Improv Cooking Challenge (lemon and rosemary)  yesterday, tomorrow is Soup Saturday, and I have a good one to share, but today is Fish Friday Foodies.
Our hostess this month is Stacy of Food Lust People Love and here's what she suggested
"Bake us something cozy this month including your favorite seafood. Shortcrust, puff pastry, deep dish with mashed potatoes on top, hand pies, free form galettes or ornate decorated crusts, quiche, even vols-au-vent with seafood filling would qualify. Use one type of seafood or mix it up." 

So I did, mix it up that is.  I made some Shrimp and Crab Quiches for our monthly Boat Club Potluck and they were well received.  
Shrimp and Crab Quiche

The recipe is at the end, but I like pictures so here goes.
After poaching the shrimp, place it on rimmed sheet to cool quickly, then put the shrimp into the fridge while you get the rest ready.  I like to simmer the poaching liquid with the aromatics and spices for about ten minutes or so before adding the shrimp.  It seems to infuse the flavors better into the shrimp.
After placing the shrimp into the fridge, roll and cut out the pie dough.  I used my own home made for this. It's a Shortcrust pastry and is best for things like quiche and meat pies.   Still flaky, but it holds up well.
I fit the rounds into my large muffin tin (it holds 25 muffins), and let that sit while I made the filling.
Shrimp and Crab Quiche
After whisking the filling together and mixing in the cheeses, I filled the little pastry cups, but not all the way.  The filling will puff up and you don't want to chisel the little quiches out of the tin.  I, ummm also discovered that the shredded cheese I had mixed in with the eggs wasn't as manageable (it tried to escape) as I would have liked so I pulled out my immersion blender and blended that cheese into submission.  It was a lot easier to fill the cups using an ice cream scoop after that.  After placing the egg filling into the cups, I placed two shrimp into each cup.
Shrimp and Crab Quiche
Nestled them into the egg filling, then I added the crab.  And tucked them in with the shrimp.
Shrimp and Crab Quiche
baked them off, pulled them out of the oven and admired how pretty they looked.   Perfectly browned, the filling hadn't overflowed, they were perfect and I kept taking pictures, while simultaneously patting myself on the back.  (Sometimes you have to be your own cheerleader).
Shrimp and Crab Quiche
Piled them onto a serving dish and took them to the Boat club, and served them proudly.
Shrimp and Crab Quiche

Shrimp and Crab Quiche

Shrimp and Crab Quiche



yield: 24 small cupcake size Quiche or one large Quicheprint recipe

Shrimp and Crab Quiche

prep time: 20 MINScook time: 35 MINStotal time: 55 mins
These Quiche are so easy to put together and when made in cupcake size, they're the perfect handful. Easy to eat and flavorful.

INGREDIENTS:

  • 1 recipe Pie Dough (either Home Made or bought)
  • 1 lb. Small Shrimp, poached and cooled
  • 6-8 oz. Crab Meat, fresh, frozen or canned
  • 4 eggs, lightly beaten
  • 1 1/4 cup Half and Half
  • 3-4 Tablespoons chives, minced
  • 1 cup Swiss Cheese, Shredded
  • 1 cup Mozzarella Cheese
Poaching Liquid for Shrimp
  • 2 cups water
  • 1 lemon, quartered, with the juice squeezed into the water
  • 1 clove garlic, crushed
  • 2 tablespoons Old Bay Seasoning

INSTRUCTIONS:

  1.   Bring the poaching liquid to a boil, turn down the heat and let simmer for a few minutes.  Add the shrimp to the poaching liquid let come to simmer then remove the shrimp as soon as they're done. This takes less than 5 minutes.  Take the shrimp out of the liquid with a slotted spoon and place on a large flat pan to cool, then refrigerate while you prepare the rest of the recipe. 
  2. Roll out the pie dough, and cut rounds if making individual quiches, place into the muffin tin. Set aside. If making one large quiche, take half of the pie dough, roll out a circle and place into a deep dish pie pan. 
  3. Whisk the eggs, half and half and chives together. Add the cheeses and use an immersion blender to break up the cheese a little. This makes a more homogeneous mixture. (I learned that the hard way cause the Swiss Cheese I was using was a large shred and it tried escaping). 
  4. Using a small scoop or spoon, fill the pastry cups almost to the rim with the cheese mixture, leaving just a little pastry rim. 
  5. Place a couple of shrimp into the center of the cups, gently and then add a couple of pieces of crab. 6. Bake at 375 degrees for 25 minutes, then turn oven down to 325 and bake an additional 10 minutes. Serve hot or warm. If making a large quiche, check the center after baking for 30 minutes to make sure that the egg custard is setting, then turn the oven down to 325 degrees and bake an additional 10 minutes, or until done.
Created using The Recipes Generator


Fish Friday Foodies is hosted by Wendy Klik of A Day In the Life on the Farm.  
If you'd like to join Fish Friday Foodies, please email Wendy at wendyklik1517@gmail.com  We post and share new seafood/fish recipes on the third Friday of the month.  #FishFridayFoodies
An InLinkz Link-up

13 comments:

  1. Oh my gosh. You should be proud Sid. These are perfect, gorgeous appetizers.

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    1. I was rather pleased with how well they turned out, which is why I kept taking pictures.

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  2. These look adorable and sound amazing! I know these would not last very long in our house. I like the photos too =)

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    Replies
    1. Thanks, I was rather pleased with how well they turned out.

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  3. What adorable little bites! Sounds like a great appetizer.

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    Replies
    1. They did disappear fast. And I heard appreciative sounds when people were eating them.

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  4. These are just too cute...I want to eat about 1/2 dozen in one bite! Perfect party food!

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    Replies
    1. Thanks, I had fun with them. And they did go over well.

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  5. These are the perfect party food! Any party! I'd have a hard time passing them up! P~

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    Replies
    1. Thanks, they went over well, and I thought they were pretty tasty as well.

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  6. My favorite Shrimp and Crab, these look so beautiful, prefect for a party.

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  7. Love these little quiche. Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen

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