Best San Francisco Seafood Quiche Recipes

SALMON ARTICHOKE QUICHE

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

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.

SEAFOOD CREAM CHEESE QUICHE

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.

SEAFOOD QUICHE

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.

EASY SEAFOOD QUICHE

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.

ELEGANT SEAFOOD QUICHE RECIPE

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

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!