Seafood Quiche

Seafood Quiche
24 servings or 4 (9-inch) quiches, 6 servings each


Ingredients Weights Measures
oil - -
canned tomato paste - -
PHILADELPHIA Original Cream Cheese, softened - -
milk - -
eggs - -
sugar - -
nam pla (fish sauce) - -
salt - -
black pepper - -
pie crusts (9 inch), baked - -
lobster, cooked, large dice - -
deveined peeled large shrimp, cooked, large dice - -
fresh crabmeat, cooked - -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred - -
fresh chives, chopped - -


HEAT oil in small skillet on medium heat. Stir in tomato paste; cook 3 to 4 min. or until tomato paste is aromatic and slightly darkened. Remove from heat; set aside.

BRING cream cheese and milk just to boil in medium saucepan on medium heat, stirring frequently. Cool slightly. Use hand-held blender to blend in tomato paste mixture until well blended. Add eggs, sugar, nam pla, salt and pepper; mix well. Spoon into crusts.

TOP each with 2 oz. lobster, 1-3/4 oz. shrimp and 1-1/2 oz. crabmeat; sprinkle with 3 oz. shredded cheese and 1 tsp. chives.

BAKE in 350ºF standard oven 25 to 30 min. or until knife inserted near centers comes out clean. Cool 10 min. before cutting each quiche into 6 pieces to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with KRAFT Dressing.
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