Shrimp Quiche

5 from 1 vote

This quick and easy Shrimp Quiche is a surefire crowd-pleaser, perfect for a weeknight meal or a special occasion like Mother's Day.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American, French

Servings: servings

Calories: 192kcal

Author: Caro Jensen

Ingredients

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 or cottage cheese
1/3 cup heavy cream or milk
1/4 cup parsley finely chopped
1/2 tsp lemon zest
1/2 cup cheddar cheese grated

US Customary - Metric

Instructions

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.

Notes

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.

Lighter version: Substitute sour cream with cottage cheese and heavy cream with whole milk for a lighter quiche.

Storage: 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.

Nutrition