This Shrimp Quiche Recipe, or Quiche aux Fruits de Mer, is one of the best homemade quiches you'll ever try!
Pastry Shell |
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| 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 |
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| 2 tablespoons chopped shallots | |
| 2 ounces butter 50 grams | |
| 7 ounces potted shrimp 200 grams | |
| 2 tablespoons dry white vermouth | |
| 3 egg(s) | |
| 3 tablespoons cream | |
| 1 tablespoon tomato paste | |
| 2 ounces Swiss cheese 50 grams | |
| to taste salt | |
| to taste pepper |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
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!
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.
Shrimp, the star of this dish, has lots of nutrients, boasting high levels of protein, omega-3 fatty acids, and essential vitamins and minerals.
Combined with eggs, cream, and cheese, this quiche offers a wholesome dose of protein and calcium.
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.
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!
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.
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.
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.
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications? We hope that you loved making it!
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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And check out these other quiche recipes that you will love:
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1
Done
5 min
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Start with PastryPlace flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of your fingers. |
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2
Done
1 h
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Make DoughAdd 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. |
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3
Done
3 min
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Prepare Pastry ShellTake the dough out of the fridge. Shape it into a shell. |
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4
Done
5-7 min
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Bake Pastry ShellPreheat 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. |
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5
Done
4 min
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Cook Shallots and ShrimpCook 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. |
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6
Done
2 min
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Prepare Cream MixtureBeat the eggs in a mixing bowl, add cream, tomato paste, Swiss cheese, dry white vermouth, salt and pepper. Mix everything together. |
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7
Done
2 min
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Add mixture to shellMeanwhile, pour the cream mixture along with shrimp into the pastry shell. |
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8
Done
25-30 min
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Bake QuichePlace 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. |
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9
Done
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ServeWhen you see that the top has browned, your shrimp quiche is ready. Enjoy! |
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4 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!