Comida Kraft
Recipe Box

Seafood Quiche

Seafood Quiche is rated 4.333333333333333 out of 5 by 30.
Prep Time
15
min.
Total Time
55
min.
Servings

8 servings

Lemon-pepper seasoning and dillweed bring out the seafood flavor of this creamy, cheesy quiche.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F. Mix all ingredients except pastry shell with electric mixer on medium speed until well blended.
  • Pour into pastry shell.
  • Bake 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 270
Total fat 20g
Saturated fat 9g
Cholesterol 150mg
Sodium 350mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 2g
Protein 10g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this dish for over9 years I found a cook book at the store years ago and I started make... I have made this dish for over9 years I found a cook book at the store years ago and I started make this dish. I couldn't find my cookbook :( So I went to my computer and found your web site and find the recipe. Thank you very much for this web site. I'm making a quiche now for the girls at work. I will tell them about your web site. Again Thank you.
Date published: 2002-02-07
Rated 5 out of 5 by from YUMMY! YUMMY!!! I loved this recipe and better yet, is the fact you can adapt to almost any combination you like. I put a little more lemon pepper in it and some normal pepper, adds a little spice. The second time I made it I made a fritatta instead by using sliced potatoes and layering it.
Date published: 2003-05-21
Rated 5 out of 5 by from Absolutely fantastic! Absolutely fantastic! Very easy and delicious. My 7yr olds ate every last bite. The dill and lemon pepper were such a surprise and really made this dish great. I served it with a mixed green salad and it completely satisfied my mother in law, too.
Date published: 2003-07-01
Rated 4 out of 5 by from I made this recipe for a christmas brunch. I made this recipe for a christmas brunch. It was wonderful and everyone loved it. They were actually fighting over it!!! I added lump crab meat . The recipe is very easy to follow. I'm making it again for Easter morning breakfast for church.
Date published: 2006-04-16
Rated 4 out of 5 by from I didn't have any crab, so I used leftover grilled salmon. I didn't have any crab, so I used leftover grilled salmon. It went perfectly with the dill and I used fresh ground pepper and lemon zest instead of the lemon pepper seasoning.It was so easy to make I will definitely make this one again.
Date published: 2005-09-29
Rated 4 out of 5 by from I make this all the time and we love it, I like to sprinkle shredded cheese on the bottom of the... I make this all the time and we love it, I like to sprinkle shredded cheese on the bottom of the crust and then about 15 minutes before it's done cooking sprinke over the top. Next time I will try the suggestions here too.
Date published: 2007-02-10
Rated 5 out of 5 by from Super recipe. Super recipe. I used smoked salmon as the fish ingredient and added more dill and lemon pepper plus basil and thyme. I layered the top with shredded extra sharp cheddar cheese and fresh chives (onion tops worked).
Date published: 2003-07-30
Rated 5 out of 5 by from Awesome! Awesome! I added a cup of chopped fresh asparagus and some mozzarella cheese to the egg mixture before baking. Also added in some garlic powder, seasoned salt, and sprinkled paprika on top for color.
Date published: 2010-02-24
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