Seafood Quiche
A luxurious, golden-baked quiche packed with cooked seafood, sautéed shallots, garlic, and julienned peppers in a rich egg-and-cream custard seasoned with RC Seafood Base and RC Lemongrass Flavor Concentrate.
Yield / Servings
1 Deep-Dish Pie (6–8 Portions)
Category
Seafood Entrees / Brunch & Quiches
Ingredients
13 Components
Deep-Dish Pie Shell
1 count
Cooked Seafood Shrimp, crab, lobster, or whitefish
2 cups
Shallots Chopped
1 Tbsp.
Fresh Garlic Chopped
¼ tsp.
Red Bell Pepper Julienne
¼ count
Green Bell Pepper Julienne
¼ count
Half and Half
2 cups
Whole Eggs
4 count
Egg Yolks
2 count
RC Seafood Base
1½ tsp.
RC Lemongrass Flavor Concentrate
10–15 drops
Fresh Parsley Chopped
2 tsp.
Fresh Dill Chopped
2 tsp.
Preparation Steps
1
Par-Bake Pie Shell
Prick bottom of deep-dish pie shell with a fork and par-bake in a preheated 375°F oven until lightly golden brown. Remove and cool slightly.
2
Sauté Aromatics & Peppers
In a skillet over medium heat, sauté chopped shallots, chopped garlic, and julienned red and green bell peppers in a touch of oil or butter until tender-crisp.
3
Whisk Seasoned Egg Custard
In a mixing bowl, whisk together 2 cups half and half, 4 whole eggs, 2 egg yolks, 1½ tsp. RC Seafood Base, 10–15 drops RC Lemongrass Flavor Concentrate, 2 tsp. chopped parsley, and 2 tsp. chopped dill until smooth.
4
Layer Shell & Pour Custard
Spread the sautéed vegetable mixture evenly over the bottom of the par-baked pie shell. Layer 2 cups of cooked seafood on top of the vegetables, then gently pour the seasoned egg custard mixture over all ingredients.
5
Bake, Rest & Slice
Bake at 350°F for 35 to 45 minutes until the custard is set and the top is lightly puffed and golden brown. Let rest for 10 to 15 minutes before slicing and serving warm.
Chef Notes & Custard Flavor Elevation
Custard Seasoning Synergy: Dissolving RC Seafood Base directly into the half and half custard imparts authentic savory depth throughout the entire pie, ensuring the egg mixture tastes rich and coastal.
Bright Citrus Top Note: Incorporating 10–15 drops of RC Lemongrass Flavor Concentrate provides a clean citrus herbal lift that brightens sweet crab, shrimp, or lobster without thinning the custard base.
Cheese Option: Fold in ½ cup of shredded Gruyère, Swiss, or sharp white cheddar cheese into the seafood layer for extra richness.