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Easy Shrimp Quiche

This quick and easy Shrimp Quiche is a surefire crowd-pleaser, perfect for a weeknight meal or a special occasion like Mother’s Day. Garlic shrimp and a creamy egg mixture come together in a flaky crust making this shrimp tart a delicious lunch or easy dinner.

Shrimp quiche on a wooden board.
Table of contents

Protein-packed dinner idea

  • Protein-packed: The combination of shrimp, eggs, and cheese makes this shrimp quiche recipe a protein-packed meal option.
  • Potluck-friendly: Just like my crustless quiche or veggie bake, this tart travels well, making it a great dish to take to potlucks or picnics.
  • Impress your guests: This beautiful golden quiche makes an elegant centerpiece for any table, especially for special occasions as Valentine’s Day.

Ingredients and substitutions

Ingredients needed to make a shrimp quiche.
  • Pie crust: I use a pre-made pie crust (shortcrust pastry) for this recipe for convenience but you can follow this easy 3-ingredient pie crust recipe if you prefer to make it yourself. Use a store-bought gluten-free pie crust for a dietary-friendly option.
  • Shrimp: This recipe works well with either raw or pre-cooked shrimp. If using pre-cooked shrimp, adjust the cooking time accordingly.
  • Cheese: Use shredded Swiss cheese for a classic quiche flavor or feta cheese for a fresh twist.
  • Parsley: You can use 1 tbsp of dried parsley if you don’t have access to fresh herbs. 


  1. Seafood quiche: Substitute the shrimp with lobster, crabmeat, or smoked salmon.
  2. Add vegetables: Add fresh spinach (wilted), blanched asparagus, broccolini, or fresh peas.
  3. Shrimp bacon quiche: Cook bacon, crumble, and sprinkle over the bottom of the pie crust before adding the shrimp mixture.

Step by step: shrimp quiche

Steps 1-4 on how to make a shrimp quiche.
  1. Blind-bake the shortcrust pastry.
  2. Sauté the marinated shrimp.
  3. Make the egg mixture.
  4. Assemble the shrimp quiche.


Serve this quiche warm or at room temperature with a simple side salad such as Insalata Mista for a complete meal.


How do I store leftover quiche?

Yes, you can definitely use a deep-dish pie crust to a make a more substantial shrimp pie. You may need to increase the amount of filling depending on the size of your pie crust. Adjust the baking time slightly, checking for doneness after 40 minutes. 

Can I use a deep-dish pie crust?

Leftover quiche can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in the oven or microwave until warmed through.

For more easy shrimp dishes, check out the following recipes:

If you loved this Shrimp Quiche Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Shrimp quiche slice on a white plate.

Easy Shrimp Quiche

Caro Jensen
This quick and easy Shrimp Quiche is a surefire crowd-pleaser, perfect for a weeknight meal or a special occasion like Mother's Day. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American, French
Servings 12 servings
Calories 192 kcal


  • 1 1/2 tbsp butter divided
  • 1 pie crust ready-made, thawed
  • 1 tbsp olive oil
  • 16 oz raw shrimp deveined, tailed
  • 1 garlic clove
  • 3/4 tsp salt divided
  • 1/4 tsp ground black pepper divided
  • 3 spring onions sliced thinly
  • 4 eggs medium-sized
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1/4 cup parsley finely chopped
  • 1/2 tsp lemon zest
  • 1/2 cup cheddar cheese grated


  • Preheat oven to 350°F (180°C). Grease a 9-inch quiche pan with 1/2 tbsp butter or cooking oil.
    1 1/2 tbsp butter
  • Roll out the thawed pie crust on a lightly floured surface and fit it into a 9-inch quiche pan. Trim the edges and place baking paper and pie weights in the pastry shell. Bake for 8-10 minutes. Remove it from the oven and set it aside to cool.
    1 pie crust
  • Add olive oil, minced garlic, sliced green onions, 1/2 tsp salt, and 1/8 tsp ground pepper to the raw shrimp.
    1 tbsp olive oil, 16 oz raw shrimp, 1 garlic clove, 3/4 tsp salt, 1/4 tsp ground black pepper, 3 spring onions
  • Heat butter in a large skillet over medium heat. Add shrimp mixture and cook for 2-3 minutes per side, or until just opaque (they will cook further in the quiche). Remove from heat, drain any access liquid, and set aside to cool slightly.
  • In a large mixing bowl, whisk together eggs, sour cream, heavy cream, parsley, lemon zest, 1/4 tsp salt, and 1/8 tsp ground pepper.
    4 eggs, 1/3 cup sour cream, 1/3 cup heavy cream, 1/4 cup parsley, 1/2 tsp lemon zest
  • Add the cooked shrimp and green onion mixture evenly over the bottom of the pie crust. Pour the egg mixture over the shrimp and top with shredded cheese.
    1/2 cup cheddar cheese
  • Bake for 25-30 minutes, or until a knife inserted near the center comes out clean. If the edges start to brown too quickly, cover the crust with aluminum foil.
  • Let cool at room temperature for at least 15 minutes before slicing and serving.


Don’t overcook the shrimp: Shrimp cooks quickly, so be mindful not to overcook it during the sautéing stage as they will be baked later on. Overcooked shrimp will become tough and rubbery.


Calories: 192kcalCarbohydrates: 8gProtein: 9gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 122mgSodium: 485mgPotassium: 112mgFiber: 0.5gSugar: 1gVitamin A: 511IUVitamin C: 3mgCalcium: 81mgIron: 1mg
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