Seafood Quiche

This recipe is from my mother-in-law. We made it one year for Mother’s Day brunch when she was in town. The recipe is for 2 quiches, but I make a half recipe and freeze the extra crab.



  • 2 rolls of pre-made pie dough
  • 1 lb. cooked deveined shrimp, chopped
  • 1 16 ounce can lump claw meat crab
  • 6 eggs, beaten
  • ¾ cup whole milk
  • ¾ cup heavy whipping cream
  • 1 teaspoon Dijon
  • ½ teaspoon Worcestershire
  • 2 dashes Tabasco
  • 2 cups shredded sharp cheddar cheese
  • 3 green onions, chopped
  • salt and pepper to taste


Heat the oven to 450°. Roll out the pie dough into your pie pan, and line it with foil. Bake the pie crust for 5 minutes with the foil. Remove the foil, and bake for 7 more minutes. While the oven is coming up to temp, and you’re pre-baking the shell, you can get the rest of the recipe prepared.

Beat the eggs. Combine all of the ingredients with the eggs: milk, whipping cream, cheese, green onion, Worcestershire, Tabasco, crab, shrimp, dijon, salt and pepper.

Take the pie shell out of the oven, and turn the temperature down to 325°. Pour the egg mixture into the hot pie shell, and cook uncovered for 40 minutes. Let the quiche rest on the counter for 10 minutes before serving.


  • Whenever you are using eggs in a recipe, make sure to break them in a bowl of their own first. That way if any eggshells fall into the bowl, you have a chance to fish them out.
  • I’m actually not much of a baker, so I skip the hard part and buy the pie crust pre-made. If you’re great at baking, just make one pie crust.
  • If you want to make this gluten free, just substitute with gluten-free pie crust, and gluten-free flour.

Spiced Potatoes

These go with just about any egg dish. We have them almost every weekend. It takes a while to prepare, since it’s slow to get fresh potatoes cooked through and then perfectly crunchy, but it’s worth the wait.



  • 4 cups red potatoes, cut into wedges
  • 6 tablespoons butter
  • 1 tablespoon dried dill
  • 1 tablespoon curry powder
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • dollop of sour cream for each plate
  • salt and pepper to taste


Cut the potatoes into similarly sized wedges. Put the potatoes into a large frying pan and cover with water. Bring to boil, and simmer for 10 minutes or until fork tender.

Drain the water from the potatoes, and put the pan with the potatoes back on the element to dry out in the heat. Once dry, add the butter and fry for about 10 minutes, or until browned.

Add all of the seasonings to the potatoes and stir to combine. Serve with the sour cream.


  • Not a fan of spicy? Don’t add the cayenne, and cut the curry in half.
  • This combination of spices works great for fish or chicken too.
  • Want to make this Paleo? Use coconut oil instead of butter, and sweet potatoes instead of red.