Shrimp Quiche

Loaded with shrimp, vegetables, cheese, eggs and milk, this shrimp quiche is the perfect weekend breakfast/brunch.

Course Breakfast

Cuisine French

Prep Time 10

Cook Time 55

Resting Time 1

Total Time 2 5

Servings

Calories 421kcal

Author Ryan Beck

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.

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