Naomi's Seafood Quiche Recipe - - The News for South Mississippi

Naomi's Seafood Quiche Recipe

Naomi's Seafood Quiche Recipe
Naomi's Catering & The Markham Cafe, Gulfport


  • 9" deep dish Pie Shell, pre made 
  • Large Eggs 3 
  •  Buttermilk ½ cup
  • Sour Cream 1 cup
  • Worcestershire Sauce ½ teaspoon
  • Salt ¾ teaspoon
  • Pepper ½ teaspoon
  • Swiss Cheese, shredded 4 oz
  • Shrimp, 150/225, cooked 3.25 oz
  • Lump Crab 3.25 oz
  • Green Onions, chopped ¼ cup
  • Italian Parsley, chopped ¼ cup
  • Butter for sautéing

Preheat oven to 300º Chop parsley & green onions, lightly sauté in butter. Slightly beat eggs. Add sour cream, buttermilk, Worcestershire, salt & pepper. Mix well.

Place crabmeat, shrimp, half of the cheese, and half of the parsley/green onions in the bottom of the uncooked pie shell, pour the egg mixture over. Top with the rest of the cheese and green onions/parsley. The pie shell should be filled to the very rim--so you might want to do this last step as close to the oven as possible. Place pie shell on cookie sheet to catch drips and spills.

Bake approximately 1 hour until the quiche is set and a tester inserted into the center comes out clean.


Quiche will puff up high, but will fall after cooling. Baking several in an oven at once will extend the baking time.

This item freezes very well. If freezing, cool to room temperature, wrap well, then chill in the refrigerator before freezing. I use a vacuum sealer on mine to ensure quality after thawing.

The seafood can be changed, as can the seasonings and herbs with fair success, as long as the balance is kept close. Sour cream & buttermilk can be changed to milk for a lighter, fluffier quiche. Skim milk does okay, but keep it at least 2%. Seafood can be changed to chicken, pork, or vegetables, but keep the bulk the same. The ratio of eggs to dairy should always remain pretty consistent.

As 90 year old Julia Child would say--Bon Apetit!

- Calvin Coleman, Owner and Chef, The Markham Cafe and Naomi's Catering

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