26 Ratings
  • 4 Rating Star 9
  • 5 Rating Star 7
  • 3 Rating Star 5
  • 1 Rating Star 3
  • 2 Rating Star 2

Another great recipe from grandma's archive. A flavorful seafood treat that's a breeze to make!

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F (230 degrees C).

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  • Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan.

  • Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.

  • Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving.

Nutrition Facts

384.32 calories; 21.18 g protein; 14.57 g carbohydrates; 26.71 g fat; 185.17 mg cholesterol; 821.05 mg sodium.Full Nutrition


Reviews (19)

Read All Reviews

Most helpful positive review

the allrecipes staff
03/22/2011
The amount of crab has now been corrected to read 1 can.
(15)

Most helpful critical review

Tabitha
01/28/2006
The bacon definately makes this recipe I did not like the canned crabmeat and shrimp I think that it would taste alot better if it were made with fresh crabmeat and shrimp...
(25)
26 Ratings
  • 4 Rating Star 9
  • 5 Rating Star 7
  • 3 Rating Star 5
  • 1 Rating Star 3
  • 2 Rating Star 2
Caroline C
05/02/2006
The first time I made this I followed the recipe exactly and decided that I didn't like the nutmeg nor did I like the texture and taste of the crab and shrimp. Now I use imitation crabmeat which does not disintegrate and fresh chopped shrimp as the flavor is so much better. I must admit I have never made it with fresh crabmeat which I'm guessing would be even better. Thanks!
(33)
Tabitha
01/28/2006
The bacon definately makes this recipe I did not like the canned crabmeat and shrimp I think that it would taste alot better if it were made with fresh crabmeat and shrimp...
(25)
LINDA MCLEAN
02/10/2004
Very good Verona! I love quiche and this was great! I added minced onion plus onion and garlic powders and used fresh shrimp in lieu of the canned. Served this with a yummy Arugala salad. Thanks so much!
(21)
the allrecipes staff
03/22/2011
The amount of crab has now been corrected to read 1 can.
(15)
Anonymous
08/28/2007
this was excellent my family loved it
(13)
ChefNan
04/23/2006
Unless I am intrepreting this recipe wrong there is no way all those ingredients are going to fit in one pie! I made one pie by cutting the half and half to one cup. I used fresh cooked shrimp and 2 cups of shredded cheddar and some powdered onion and garlic. It baked one hour at 350. It was O.K.
(12)
Gil
09/10/2009
The quiche took three hours to cook! I followed the recipe to the letter. Probably too much cream and not enough eggs. I would suggest 1.5 cups of cream and 5 eggs..
(9)
Kristin L.
02/26/2005
I used fresh crabmeat and cooked shrimp - had to omit the bacon b/c of Lent. I didn't think the flavor tasted that great - maybe the bacon is what makes it.???
(8)
Joe
02/15/2011
I modified this quite a bit: I used frozen shrimp cream 2 eggs and chopped jack cheese. I added a pinch of chili pepper black pepper and sea salt. Mixed. Made hash browns from scratch with 3 small russet potatoes sliced thin by hand 2 TBSP minced onion and cooked stove top in peanut oil. Pressed potatoes into bottom of loaf pan. Poured mixture on top. Placed remaining cheese on top. Baked in toaster oven @375 for 45 minutes. Bad photo quality above though you get the idea: it came out great. My wife loves it. That makes the work worth while. I hope this can be of some use to you at the least some of it. Do let me know what you think.
(6)