Recipes, Retro Cooking

Retro Cooking: 1976 Seafood Quiche

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

  • Servings: 6
  • Source: Quiche Cookbook, by Edie and Tom Hilton (1976)
  • Print

The quiche was very simple to make. The only thing that made it better was adding some Old Bay seasoning when I ate the leftovers. I would also consider using fat free milk instead of half-and-half.


  • 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)


  1. Lightly beat the eggs with a wire whisk.
  2. Add the half-and-half and seasonings, and blend until smooth.
  3. Slowly stir in the crab meat, shrimp and peas.
  4. Set the pastry shell in a pie plate and carefully pour in the seafood egg mixture.
  5. 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).
  6. Remove the quiche from the oven and sprinkle the grated cheese on top.
  7. Place the quiche under the broiler until the cheese has melted and turned golden brown.
  8. Remove the quiche from the oven and let it cool for 5 to 10 minutes to let the quiche set.
  9. 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. 🙂

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