Shrimp, crab, or lobster quiche (Quiche aux fruits de mer) from Mastering the Art of French Cooking, Volume One (page 149) by Julia Child and Louisette Bertholle and Simone Beck

  • Madeira wine
  • shallots
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute green onions for shallots, cooked shrimp or cooked lobster meat for cooked crabmeat, and dry white vermouth for Madeira wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, cooked shrimp or cooked lobster meat for cooked crabmeat, and dry white vermouth for Madeira wine.

  • kbrooks on May 05, 2026

    I added some sliced mushrooms when sauteeing the shallots. Topped with 1/4 cup grated gruyere before baking. Lovely quiche.

  • IowanCorn on October 13, 2025

    This was a lot easier than I thought it would be. I did use the food processor for the dough, but that worked well and was less fussy. I did this on the spur of the moment, finding frozen cooked shrimp in the freezer and needing to make dinner. It was tasty, with the shrimp at the right amount for an 8" pie. It did take a little longer in the oven than mentioned in the recipe, but that's the only issue.

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