Cocktail Seafood Swiss Quiche

Cocktail seafood Swiss quiche is a classic mid-century party piece, the kind of thing people used to slice into thin cocktail wedges and pass on a tray with toothpicks. Canned crab and canned shrimp anchor the filling, with shredded Swiss cheese for that nutty, slightly funky note that plays so well against shellfish.

The trick that gives this quiche its tender, almost mousse-like texture is the half cup of mayonnaise mixed into the custard. The oil and egg yolks in the mayo enrich the filling, and the small amount of flour stabilizes everything so the slices hold their shape.

Using a partially cooked frozen pie shell saves time and prevents a soggy bottom, the egg-mayo mixture won’t make the crust soak through during the 45-minute bake.

Pro Tips

• Drain the canned crab and shrimp very well, then pat dry with paper towel. Excess liquid waters down the custard and turns the bottom soggy.
• Pick through the crab for shell fragments before adding. Cocktail-size slices mean any shell bit hits a guest’s tooth fast.
• Shred Swiss cheese yourself from a block. Pre-shredded varieties have anti-caking starches that affect the melt.
• Cool the quiche for 15 minutes before slicing. A hot quiche tears, a warm one cuts cleanly into neat cocktail wedges.

Variations

• Use fresh cooked shrimp and lump crab in place of canned for a more upscale version.
• Swap Swiss for gruyere for a deeper, more savory edge.
• Add a pinch of cayenne or a teaspoon of Dijon mustard to the custard for an extra bite of heat.