Shrimp Quiche

Shrimp Quiche Recipe: A Delicate and Flavorful Classic

A shrimp quiche combines softness and creaminess with the fresh taste of the sea. It's an ideal dish for those looking for a complete and nutritious option, yet simple to prepare at home. Let's discover together how to achieve a perfect quiche, from the crust to the last layer of juicy shrimp!

Preparation time

Organize your kitchen so you don't miss any details and can follow the recipe step by step calmly.

• Preparation: 20 minutes
• Cooking: 45 to 50 minutes
• Total: 65 to 70 minutes
• Servings: 6 slices
• Difficulty: Easy

Ingredients

For the dough

• 1 9-inch pie crust (can be homemade or store-bought, thawed and at room temperature)

For the filling

• 5 large eggs
• 1 pound (450 g) raw shrimp, peeled and cut into small pieces
• 2 cups white or yellow onion, finely diced
• ¾ cup low-fat milk (you can also use almond or coconut milk)
• ¼
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped spinach or Swiss chard
• 4 ounces (115 g) low-fat mozzarella cheese, shredded (you can substitute with Gruyère, provolone, or cheeses that melt well)
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• Tomato slices for garnish (optional)

If fresh shrimp are not available, frozen and thawed are a good option. If using different leafy greens (like Swiss chard instead of spinach), make sure to chop them finely so they mix well with the filling.

Utensils we will use

• Medium frying pan
• Mixing bowl
• Whisk or fork for mixing eggs
• Knife and cutting board
• 9-inch pie or tart pan
• Cooling rack
• Measuring spoons
• Spatula or wooden spoon

Preparation

1. Prepare the base

1. Prepare the mold: Lightly grease the pie mold to prevent the dough from sticking.
2. Roll out the dough: Place the room temperature dough inside the mold and gently press against the edges so that it covers the entire base and sides.
3. Par-bake the dough: Preheat the oven to 190 °C (375 °F). Place aluminum foil over the dough, add beans or baking weights, and bake for 10 minutes. This prevents the base from getting soggy.
4. Remove weights and bake without cover: Remove the foil and weights, bake for another 5 minutes or until the dough is lightly golden.

2. Sauté the ingredients

1. Heat the oil: In a skillet over medium-high heat, add the tablespoon of olive oil.
2. Sauté the onion: Add the chopped onion with ⅛ teaspoon of salt and black pepper. Cook, stirring constantly, until the onion is translucent, about 2 to 3 minutes.
3. Add the shrimp: Incorporate the shrimp cut into small pieces and cook for 4-5 minutes until they change color and are firm.
4. Drain excess liquid: If they release a lot of juice, remove from heat and drain to prevent the quiche from being watery.

3. Mix the egg and milk base

1. Whisk liquid ingredients: In a large bowl, mix the eggs, milk, the Greek yogurt and the remaining salt (⅛ teaspoon); beat until well combined.
2. Add vegetables and cheese: Fold in the spinach or Swiss chard, and the grated mozzarella cheese. Mix gently to distribute evenly.

4. Assemble the quiche

1. Place the shrimp and onion mixture: On the pre-baked crust, evenly spread the sautéed onion and shrimp mixture.
2. Pour the egg and cheese mixture: Cover carefully so that it penetrates throughout the quiche.
3. Decorate with tomato: Place tomato slices over the mixture to give the quiche color and freshness.

5. Bake the quiche

1. Bake at 190 °C: Place the quiche on a baking sheet and then into the oven.
2. Cooking time: Cook for 45 to 50 minutes, or until the center is firm to the touch and lightly golden.
3. Check for doneness: If the mixture is firm when touched in the center, the quiche is ready. Avoid opening the oven frequently to prevent the temperature from dropping.

To finish and serve

Let the quiche rest out of the oven on a wire rack for 15 minutes before slicing. This allows it to set completely and prevents it from falling apart. Serve hot or at room temperature, accompanied by a fresh salad such as a mango salad with cucumber and chili for a refreshing and balanced contrast.

I want to share these tips with you

• Using pre-made dough: If using frozen dough, let it thaw at room temperature to prevent it from breaking when rolling it out.
• Liquid control: Make sure to drain the shrimp and vegetables well so that the dough doesn't get too soggy.
• Variety of cheeses: Swap mozzarella for cheeses that melt well, such as Monterrey Jack or queso La Vaquita cheese to give it a different touch without losing creamy texture.
• Do not overbeat the egg mixture: Beating vigorously can introduce air, which can make the quiche have a less compact texture.
• Let it rest before cutting: This step is key for the portions to come out perfect and with good consistency.

Approximate Nutritional Information per serving (1 slice)

• Calories: 380 kcal
• Proteins: 30 g
• Fats: 19 g
• Carbohydrates: 22 g
• Fiber: 1 g

These values are estimated and may vary depending on brands and preparation methods.

5 keys to make your Shrimp Quiche perfect

• Ingredient temperature: Make sure the dough is at room temperature to prevent it from breaking or shrinking in the oven.
• Control the cooking of the shrimp: Do not overcook them during sautéing, so they don't become rubbery in the quiche.
• Par-bake the dough: This step prevents the base from getting soggy and keeps it crispy and golden.
• Choose cheese that melts well: This helps achieve a creamy texture and good binding in the filling.
• Patience for resting: Allowing the quiche to rest for 15 minutes before cutting gives a better result in presentation.

When is it ideal to enjoy it?

Shrimp Quiche is an extremely versatile option, ideal for brunch although it also works perfectly as a light lunch or dinner. Its mix of shrimp and vegetables in a creamy filling satisfies different palates and makes an excellent dish for family gatherings or with friends. Furthermore, its delicate flavor is perfect for hot summer days when it can be accompanied by a fresh watermelon and feta cheese salad.

Comparison between Shrimp Quiche and similar dishes

Videos to learn and improve Shrimp Quiche preparation

This video will guide you step-by-step to understand the technique and practical details in preparing quiche, avoiding common mistakes and highlighting tips that will make your dish more delicious.

You will also learn to prepare an ideal homemade crust for quiche, with tricks to achieve a crispy and light finish, along with explanations about seafood fillings.

Share your experience

Cooking is for experimenting and sharing. Leave your comment and share your own little tricks with shrimp quiche! Did you try different cheeses or add any herbs? Tell us how it turned out and what accompaniments you chose to make this recipe a special moment.

Culinary glossary of terms used in the recipe

• Pie crust: a base of flour, butter, and cold water for preparing tarts or quiches, which is baked to support the filling.
• Greek yogurt: yogurt that is thicker and creamier than regular yogurt, frequently used in recipes for adding texture and a natural touch of acidity.
• Pre-bake: to partially bake a crust before adding the filling to prevent it from getting soggy or soft.
• Sauté: to cook food in a small amount of fat over medium-high heat, stirring them so they brown slightly but do not burn.
• Cooling rack: a metal surface for placing hot food to allow air to circulate so they don't get soggy or cool down too quickly.