This post may contain affiliate links. Please read my disclosure.
Loaded with shrimp, vegetables, cheese, eggs and milk, this shrimp quiche is the perfect weekend breakfast/brunch.
If I'm trying to come up with a tasty option for breakfast or brunch, a quiche is at the top of the list. From a veggie quiche to chorizo quiche to a bacon potato quiche.
And while shrimp may not be the first thing you think of as the star of a quiche, the texture complements the creamy egg mixture while also adding protein.
Why This Recipe Works
- Perfect for get-togethers - Whether it is a potluck, brunch or even a dinner party, this shrimp quiche is perfect for gatherings or events.
- Make-ahead - What makes this dish great is you can make in advance and leave in the fridge until ready to eat. You just throw in the oven to reheat and you have your meal ready!
- Versatile - Due to its savory notes, this quiche works not only for breakfast and brunch, but makes for a great dinner option as well.
Jump to:
Ingredient Notes
- Homemade crust - While I like to make my own, store-bought works just as well.
- Shrimp - Opt for fresh or high-quality frozen shrimp. Choose a size that suits your preference, and consider deveining them for a smoother texture. Fresh shrimp tend to have a sweeter flavor.
- Vegetables - This is where you can get a little creative and use your favorite vegetables but my go-tos are spinach, tomatoes and green onions.
- Gruyère cheese - Adds a slightly nutty flavor and also melts well.
- Eggs - Can't have a quiche without eggs.
- Whole milk - Need the fat from the milk to create the light and fluffy texture.
Variations
Like any recipe, you can adapt this shrimp quiche to your liking.
- Vegetables - Any vegetable will work here, from mushrooms to yellow squash to kale to olives to even jalapeño peppers if you want some heat.
- Cheese - Sharp cheddar cheese or Monterey Jack cheese are both great options.
- Spices - Adding some spice like chili powder, paprika and cumin can kick things up.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pulse together the dry ingredients before pulsing in the butter with 15 pulses. Add the egg yolk and water and pulse until it starts to clump together. Form into a ball on a lightly floured surface and place in fridge for at least an hour.
Roll out one disk to about ⅛ inch in thickness and press into a pie plate. Cut the edges to about 1 ½ inches overhang and fold over and flute the edges.
Cook the shrimp with the vegetables in a skillet. Add the cheese to the bottom of the quiche crust before adding the shrimp mixture on top.
Add the egg mixture and the remaining cheese and bake in the oven at 350°F for 40-55 minutes or until the middle of the shrimp quiche is slightly jiggly.
FAQs
A frittata is a quiche without the crust. That’s really the only difference. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata’s “crust” is formed by the eggs cooking and browning on the outside.
If you want a crustless quiche, use a pie dish and just spry with cooking spray before adding the egg mixture.
The technique is called "blind baking" to prevent a soggy bottom. I skip this by adding a preheated baking sheet so the bottom gets cooked quicker. However you can do a blind bake as well.
The best quiche jiggles slightly when you cut into, so don't overbake it. This quiche is done when the edges are set but the center still wobbles slightly.
Yes. You can bake and then let cool before placing in the fridge for up to 3 days. To reheat, cover with foil and bake at 325°F until warmed through.
Equipment
The equipment you use is important to how the shrimp quiche recipe turns out. What is needed is the following:
- Skillet - You need to be able to cook the shrimp and veggies.
- Large bowl - Used to whisk together the eggs and milk.
- Baking sheet - Helps prevent the famous soggy bottom.
- Pie dish - I prefer to use a pie dish since most bakers have one.
Pro Tips/Recipe Notes
- The perfect quiche ratio is 1 large egg to ½ cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- Let the quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- Put a baking sheet in the oven so it is preheated which cooks the bottom crust quicker and prevents that soggy bottom.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
Similar Recipes
If you’ve tried this shrimp quiche recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Shrimp Quiche
Ingredients
Quiche Crust
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 10 tablespoon cold unsalted butter, cut into cubes
- 1 large egg
- 2 tablespoon cold ice water
Quiche Filling
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined, chopped into small pieces
- 1 cup spinach, finely chopped
- ½ cup tomato, diced
- 2 tablespoon green onions, chopped
- 2 garlic cloves, minced
- 2 cups Gruyère cheese, shredded
- 3 large eggs
- 1 ½ cups whole milk
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine egg and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until a ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk. Wrap in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- Preheat oven to 350°F. Once ready, remove dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness.
- Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Fold over and flute the edges. Place in fridge while cooking the shrimp and veggies.
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper and add to skillet, cooking for 2 minutes. Remove from heat and stir in the spinach, tomatoes, green onions and garlic.
- Evenly spread 1 ½ cups of the Gruyère cheese across bottom of pie crust. Drain the liquid from the shrimp mixture and add over top of the cheese. In a large bowl, whisk together the eggs, milk, salt and black pepper. Pour evenly over everything. Top with remaining ½ cup cheese.
- Bake for 50-60 minutes or until the middle is just slightly jiggly. You can use a cake tester to test as well. You might need to cover crust with aluminum foil if it's starting to brown to quickly. Remove from oven and let sit for 15 minutes so it sets. (This is very important. If you don't let it sit for 15 minutes it will break up as you slice.)
Notes
- The perfect quiche ratio is 1 large egg to ½ cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- Let the quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- Put a baking sheet in the oven so it is preheated which cooks the bottom crust quicker and prevents that soggy bottom.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
Linda says
Can you freeze before or after cooking?
Ryan says
You can freeze after cooking for up to 3 months.