Seafood Quiche

by Brandi Crawford @Stay_Snatched

Serving Size: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour

4 Eggland’s Best eggs, large

• ½ cup heavy whipping cream

• ½ cup unsweetened almond milk

• 1 teaspoon olive oil

• ½ cup chopped onions

• ¼ cup chopped green peppers

• ¼ cup chopped red peppers

• ½ cup shredded cheddar cheese

• ½ cup shredded swiss cheese

• 1 teaspoon seafood seasoning

• salt and pepper to taste

• 1 sheet refrigerated pie crust 

• 8 oz lump crab meat

• 8 oz raw shrimp Peeled and deveined.


1. Preheat oven to 350 degrees.

2. Unroll the crust into a 9 inch pie plate. Cover the pie crust with parchment paper and load pie weights or dry beans over the paper and pie plate. This will anchor the crust as it bakes.

3. Bake for 15 minutes. Remove the pie crust and set aside.

4. Combine the Eggland’s Best eggs, cream, and almond milk in a large bowl.

5. Heat a skillet on medium-high heat and add in the olive oil, red peppers, onions, and green peppers. Cook for 3-4 minutes until the onions are translucent and fragrant.

6. Remove the vegetables from the skillet and add them to the bowl with the eggs and milk.

7. Add in the lump crab, shrimp, and half of both of the cheeses (¼ cup cheddar and ¼ cup swiss cheese). Stir to combine.

8. Pour the egg and seafood filling over the pie crust.

9. Top with the remaining shredded cheddar and swiss cheese.

10. Bake for 20 minutes.

11. Adjust the temperature to 300 degrees and bake an additional 15-25 minutes until the quiche has set.

Delicious Eggland’s Best eggs provide superior taste and nutrition, including 10 times the vitamin E and 25% less saturated fat than ordinary eggs!