Seafood Quiche

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


Ingredients Weights Measures
oil 4 fl oz 1/2 cup
canned tomato paste 4 oz. 1/2 cup
PHILADELPHIA Original Cream Cheese, softened 2 lb. -
milk 12 fl oz 1-1/2 cups
eggs 1 lb. 8 each
sugar - 2 tsp.
nam pla (fish sauce) - 1 tsp.
salt - 1 tsp.
black pepper - 1/2 tsp.
pie crusts (9 inch), baked - 4 each
lobster, cooked, large dice 8 oz. 1-1/3 cups
deveined peeled large shrimp, cooked, large dice 7 oz. 12 each
fresh crabmeat, cooked 6 oz. 1-1/3 cups
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 12 oz. 3 cups
fresh chives, chopped - 4 tsp.


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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