The Best Ever Shrimp Quiche
A creamy coastal quiche with shrimp and swiss cheese
This Shrimp Quiche Recipe, or Quiche aux Fruits de Mer, is one of the best homemade quiches you'll ever try!
Quick Info:
Latest Review
I can't believe how awesome this quiche turned out.. First time going for a quiche, and it's a win for me!
Ingredients
Pastry Shell
- 6 ounces white flour150 grams
- 4 tablespoons watercold
- 4 ounces buttercut into pieces, 100 grams
- 1 tablespoon sugar
- 0.5 teaspoon salt
Stuffing
- 2 tablespoonschopped shallots
- 2 ounces butter50 grams
- 7 ounces potted shrimp200 grams
- 2 tablespoons dry white vermouth
- 3 eggs
- 3 tablespoons cream
- 1 tablespoon tomato paste
- 2 ounces Swiss cheese50 grams
- to taste salt
- to taste pepper
This Shrimp Quiche or Quiche aux Fruits de Mer in French is incredible when served hot – the taste goes through the roof!
A quiche is a French tart or pie that is straight-sided and open-faced. It is a mixture of either cream and bacon, cheese and milk, tomatoes and onions, prawns, crabs, or anything else combined with eggs, poured into a pastry shell, and baked in an oven until it puffs and browns.
This Shrimp Quiche recipe is so good that you will be happy to share it with your family and friends!
Ingredients
| Pastry Shell | |
| 6 ounces white flour 150 grams | |
| 4 tablespoons water cold | |
| 4 ounces butter cut into pieces, 100 grams | |
| 1 tablespoon sugar | |
| 0.5 teaspoon salt | |
| Stuffing | |
| 2 tablespoons choppedshallots | |
| 2 ounces butter 50 grams | |
| 7 ounces potted shrimp 200 grams | |
| 2 tablespoons dry white vermouth | |
| 3 eggs | |
| 3 tablespoons cream | |
| 1 tablespoon tomato paste | |
| 2 ounces Swiss cheese 50 grams | |
| to taste salt | |
| to taste pepper | |
Nutrition per 1 serving
Please note that I am not a nutritionist. The nutrition information is provided for reference only.
How to make The Best Ever Shrimp Quiche
Step 1. Start with Pastry 5 minPlace flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of your fingers. |
Step 2. Make Dough 1 hAdd water and gather dough into the mass. Press the dough firmly into a roughly shaped ball. After that, place the dough into a fridge for about 1 hour until the dough is firm. Note: the dough can stay ready to be used for several weeks. Its quality shouldn't change if it stays in a deep-frozen section of your fridge. |
Step 3. Prepare Pastry Shell 3 minTake the dough out of the fridge. Shape it into a shell. |
Step 4. Bake Pastry Shell 5-7 minPreheat an oven to 375°F (190°C). Bake the pastry shell to a half-ready state for around 5-7 minutes (depends on the oven). I use lentils as weight to pre-bake shell. |
Step 5. Cook Shallots and Shrimp 4 minCook shallots in the butter for 1-2 minutes over the moderate heat until they have become tender. Also, add shrimp and stir gently for another 2 minutes. Put out the ready shrimp and shallots on a plate. |
Step 6. Prepare Cream Mixture 2 minBeat the eggs in a mixing bowl, add cream, tomato paste, Swiss cheese, dry white vermouth, salt and pepper. Mix everything together. |
Step 7. Add mixture to shell 2 minMeanwhile, pour the cream mixture along with shrimp into the pastry shell. |
Step 8. Bake Quiche 25-30 minPlace the quiche into the preheated oven and bake it for 15 minutes. The quiche will become puffed and browned. Then reduce the temperature to 300°F (150°C) for another 10-15 minutes. |
Step 9. ServeWhen you see that the top has browned, your shrimp quiche is ready. Enjoy! |
What part of the year is it best to make it?
Shrimp Quiche knows no bounds when it comes to seasons. Its versatility allows it to make year-round.
However, I recommend cooking with fresh, plump shrimp as they give an extra touch of deliciousness and juiciness to your quiche.
Where can I buy the ingredients to make The Best Ever Shrimp Quiche ?
I recommend visiting your local farmer’s market for fresh shallots and Swiss cheese.
Your trusted seafood market will provide you with succulent shrimp, while the dairy section of your grocery store will offer cream and butter.
Dry white vermouth and tomato paste can be found in the liquor and condiment aisles.
Can I substitute any of the recipe ingredients?
Yes, of course. This recipe is versatile.
You can swap shallots for onions, butter for olive oil, or Swiss cheese for Gruyère for a twist on tradition.
If you are a vegetarian you can substitute shrimp with mushrooms or spinach for a delightful variation.
You could use mussels, calamari, crab, oysters, your favorite seafood mix, you name it… The quiche will still be delicious!
Can I make The Best Ever Shrimp Quiche part of a menu?
Absolutely! Shrimp Quiche is an elegant centerpiece for brunch gatherings, luncheons, or intimate dinners.
For an appetizer, serve my delicious Shrimp in Garlic Sauce, Spicy Salmon Tartare, or Tuna Carpaccio.
You can pair it with Cucumber Red Onion Salad or Mediterranean Tomato Salad for a complete meal.
For dessert, go with my Chocolate Raspberry Tart, Kiwi Pavlova, or Raspberry Pavlova.
Recipe tips & tricks
- Ensure your quiche crust is properly pre-baked to prevent sogginess.
- Customize your quiche by adding your favorite herbs or spices for an extra layer of flavor.
- Allow the quiche to cool slightly before slicing to ensure clean, neat servings.
- The steps of making the pastry are the same as in other quiche recipes, so once you master them, you will be able to make any quiche that you want.
Wine pairings and non-alcoholic options
Curated by Leo.
The delicate flavors of Shrimp Quiche harmonize beautifully with a variety of beverages.
For a classic touch, serve it with a chilled glass of dry white wine, such as Chardonnay or Sauvignon Blanc.
For non-alcoholic options, consider sparkling water infused with citrus or herbal teas for a refreshing palate cleanse.
How long can I store the leftovers?
Though Shrimp Quiche is best enjoyed fresh from the oven, leftovers can be stored in the refrigerator for up to three days.
Reheat slices in the oven or microwave for a quick and satisfying meal.
Just be sure to cover it tightly to maintain its moisture and flavor.
6 comments Hide comments
You have vermouth and Swiss cheese listed in the ingredients, but they are not included in the steps- please update the steps to explain how they are incorporated into the recipe!
Hi Erin, thank you! I have updated the recipe, and you can find them in step 5. Bon appetit!
Delicious quiche. I loved it. I added fresh spinach after I cooked it because I love veggies
That’s a wonderful addition, Sandy. And thank you for the feedback. Enjoy!
I can’t believe how awesome this quiche turned out.. First time going for a quiche, and it’s a win for me!
I am happy you’ve aced it, Maniya! Way to go 🙂