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Recently, I found a super cute cookbook completely dedicated to quiches. Quiche Cookbook was published in 1976 and written by Edie and Tom Hilton. I was particularly drawn to the illustrations by Shelley Adler throughout the book
Since I love a good quiche but usually make the recipes up with whatever I find in the fridge, I thought it would be nice to widen my horizons and try an actual quiche recipe. To stay true to myself, I picked a recipe based on what I already had at home to minimize the extra purchases to make. This is how I ended up making Edie’s Quiche Friday, which is basically a crab and shrimp quiche.
Edie’s Quiche Friday / Seafood Quiche
- 1 pastry shell
- 4 eggs
- 1.5 cups of half-and-half (possible substitution: milk)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon tarragon (I used fresh but dried would work as well)
- 1 teaspoon of Old Bay seasoning (optional)
- 1/2 lb of crab meat, fresh or canned
- 1/4 lb of shrimp, shelled, fresh or canned (I used frozen cooked shrimp, thawed)
- 10 oz of frozen peas, thawed
- 2 oz of grated cheese (I used a pizza blend)
- Lightly beat the eggs with a wire whisk.
- Add the half-and-half and seasonings, and blend until smooth.
- Slowly stir in the crab meat, shrimp and peas.
- Set the pastry shell in a pie plate and carefully pour in the seafood egg mixture.
- Bake at 350F on the center shelf for 35 minutes, or until the top is puffed up and browned, and a knife inserted in the center comes out clean (for mine, it took closer to 1 hour).
- Remove the quiche from the oven and sprinkle the grated cheese on top.
- Place the quiche under the broiler until the cheese has melted and turned golden brown.
- Remove the quiche from the oven and let it cool for 5 to 10 minutes to let the quiche set.
- Garnish with small sardines (I did not!), parsley sprigs and cherry tomatoes.
I tasted the dish right after it had cooled, and then again the following day. I have to say, I enjoyed it a lot more as a cold leftover lunch. The addition of Old Bay seasoning made a huge difference as well.
Seafood isn’t something I often think to use when making a quiche (I usually assume the egg will be my main protein and I just need to add vegetables) so this was a nice change and probably something I would try again. I can’t wait to see what other fun quiche recipes I’ll find in this 1970’s gem. 🙂