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.

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