Best San Francisco Seafood Quiche Recipes

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SALMON ARTICHOKE QUICHE



Salmon Artichoke Quiche image

Categories     Main

Time 1h35m

Yield 4

Number Of Ingredients 16

Crust:
2 cups all-purpose flour
2 tsp sugar
¾ tsp salt
7 tbsp unsalted butter, chilled and cubed
4-6 tbsp cold water
Filling:
1 tbsp canola oil
1 leek, thinly sliced
6 artichoke hearts, chopped
1 cup chopped smoked salmon
4 eggs
1 cup half-and-half (or heavy cream)
1 tbsp dill
Pinch salt, black pepper, and nutmeg
4 oz goat cheese, crumbled

Steps:

  • Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
  • Add the butter and continue mixing until crumbly.
  • Add the water, 1 tbsp at a time, while mixing.
  • Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
  • Preheat oven to 350 degrees F.
  • Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
  • Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
  • Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
  • In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
  • Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
  • Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
  • Bake for another 40 minutes.
  • Let cool for 5-10 minutes before serving.

IMPOSSIBLE SEAFOOD QUICHE



Impossible Seafood Quiche image

Make and share this Impossible Seafood Quiche recipe from Food.com.

Provided by Kimke

Categories     Savory Pies

Time 50m

Yield 1 quiche

Number Of Ingredients 11

1 (6 ounce) package frozen shrimp, thawed and drained
1 (6 1/2 ounce) can crabmeat, drained
1 cup shredded sharp cheddar cheese
1 (6 ounce) package cream cheese, cut in 1/4 inch cubes
1/4 cup sliced green onion
1 -2 clove garlic, minced
2 cups milk
1 cup Bisquick baking mix
4 eggs
3/4 teaspoon salt
1 dash nutmeg

Steps:

  • Heat oven to 400 degrees.
  • Grease 10 x 1 1/2 inch pie plate.
  • Mix seafood, cheeses, garlic, and onions in plate.
  • Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with whisk or hand mixer.
  • Pour into plate.
  • Bake until knife inserted between center and edge comes out clean, about 35-40 minutes.
  • Cool 5 minutes before serving.

Nutrition Facts : Calories 2505.1, Fat 156, SaturatedFat 84, Cholesterol 1631.3, Sodium 6924.6, Carbohydrate 109, Fiber 3.3, Sugar 17.1, Protein 161.6

SEAFOOD CREAM CHEESE QUICHE



Seafood Cream Cheese Quiche image

This is a very delicious seafood quiche, I have made this quite often for a luncheons, everyone just loves it. This recipe make 2, 8-inch pies, just divide all ingredients evenly between the two pie shells. If my memory serves me right, I believe the original recipe called for one large deep-dish, 10-inch pie plate, but I prefer to make it into two, 8-inch pies.

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h

Yield 2 8inch pies

Number Of Ingredients 9

2 unbaked pie pastry (use 8 or 9-inch)
1/4 cup chopped celery (or to suit taste)
1/3 cup onion, chopped (or to suit taste)
1 (8 ounce) package cream cheese, softened
1/4 lb grated swiss cheese
1 lb uncooked shrimp, shelled, deveined
3 tablespoons butter, melted
5 large eggs, beaten
1 cup whole milk or 1 cup half-and-half

Steps:

  • Set oven to 425F degrees.
  • In a saute pan, melt the butter, and saute the onion and the celery, until soft.
  • Add in the shrimp, cook until the shrimp are pink in colour; set aside.
  • Divide the cream cheese in half, and cut the cream cheese into 1/4 inch pieces; sprinkle evenly into the bottom of the two pie crusts.
  • Top with the sauteed shrimp/onion mixture.
  • Top with the grated Swiss cheese.
  • Mix together the milk and eggs; divide evenly between the two pie crusts.
  • Bake for 10 minutes at 425F degrees.
  • Reduce the temperature to 350F degrees, bake for 30 minutes more.

Nutrition Facts : Calories 2168, Fat 151.2, SaturatedFat 67.6, Cholesterol 1205.4, Sodium 2244.4, Carbohydrate 97.7, Fiber 7.2, Sugar 10, Protein 102.4

SEAFOOD QUICHE



Seafood Quiche image

A light fluffy seafood quiche that's a delight at any pot luck or served as a main dish for a holiday brunch. Provided by my good friend, Ezmee!

Provided by Linda in Madison

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) package imitation crabmeat, chopped
1/2 cup onion, chopped
1/2 teaspoon salt
1 cup cheese, shredded
1/2 cup Bisquick or 1/2 cup Jiffy baking mix
1 cup milk
2 eggs

Steps:

  • Heat the oven to 400 degrees.
  • Put the crabmeat and onion the bottom of a greased 9 x 1 1/4 inch pie pan.
  • Mix together the salt, cheese, Bisquick, milk and eggs.
  • Blend well.
  • Pour over crabmeat and onion (in the pie pan).
  • Bake for 25 minutes or until a knife inserted in the center comes out clean.
  • Let cool 5 minutes before serving.

Nutrition Facts : Calories 219, Fat 10, SaturatedFat 4.9, Cholesterol 99.8, Sodium 1023.1, Carbohydrate 17.1, Fiber 0.4, Sugar 1.9, Protein 14.9

EASY SEAFOOD QUICHE



Easy Seafood Quiche image

My friend Joyce & I skipped beauty school one day and exchanged recipes instead! I love this quiche recipe she gave me. It doesn't require any fresh seafood.

Provided by Petunia

Categories     One Dish Meal

Time 55m

Yield 1 pie

Number Of Ingredients 9

1 unbaked pie shell
4 ounces swiss cheese, chopped
1 can shrimp, drained
1 can crabmeat, drained
3 beaten eggs
1/2 pint light cream
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon onion, minced

Steps:

  • Preheat the oven to 350 degrees.
  • Place the cheese in bottom of the pie shell.
  • In a bowl, mix the cans of seafood.
  • Then spinkle on top of the cheese in the shell.
  • Add the onions on top of the seafood.
  • Mix together the remaining ingredients and then pour in the pie shell.
  • Bake for 40-45 minutes.

Nutrition Facts : Calories 3133.2, Fat 261.1, SaturatedFat 135.9, Cholesterol 1266.8, Sodium 2845.9, Carbohydrate 120.2, Fiber 7, Sugar 4.6, Protein 82.6

ELEGANT SEAFOOD QUICHE RECIPE



Elegant Seafood Quiche Recipe image

Provided by jonil

Number Of Ingredients 9

1 - 9 " prepared pie crust
1 1/2 cup shredded natural swiss cheese
8 oz seafood (shrimp, crab, lobster, scallops, one or any combination)
1/2 cup green onion slices
2 Tblsp flour
1/2 tsp salt
dash pepper
4 eggs
1 1/4 half and half

Steps:

  • Roll pastry to 13" circle on lightly floured surface. Place in 10" quiche pan. Flute edges. Sprinkle cheese, cooked seafood, onion, flour and seasoning on crust. Beat together eggs and half and half. Pour over cheese mixture. Bake 55 - 60 minutes in preheated 350 oven. Cool 5 to 10 minutes to set before slicing.

SAN FRANCISCO SEAFOOD STEW



San Francisco Seafood Stew image

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
1 cup bottled clam juice
1 cup drained diced tomato (from a 15-ounce can)
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
salt
fresh ground pepper
2 dozen littleneck clams, scrubbed
3/4 lb skinless red snapper fillet, cut into 2-inch pieces
1/2 lb medium shrimp, shelled & deveined
2 tablespoons unsalted butter
2 tablespoons flat leaf parsley, coarsely chopped
sourdough bread, toasted, for serving

Steps:

  • In a large soup pot, heat the olive oil.
  • Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wine and boil until reduced by half, about 3 minutes.
  • Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
  • Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  • Add the clams, cover and cook just until most of them open, about 5 minutes.
  • Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
  • Using a slotted spoon, transfer the seafood to 4 bowls.
  • Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
  • Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!

Nutrition Facts : Calories 426, Fat 17, SaturatedFat 5.5, Cholesterol 175.7, Sodium 600.4, Carbohydrate 12.4, Fiber 1, Sugar 4.2, Protein 48.4

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