Cooking for Pleasure: Shrimp Quiche

Patty Schied
3 days ago
2 min read

This can be served warm or cold. Goes great with a green salad and a glass of dry white wine.

By Patty Schied

I’ve been craving shrimp quiche lately, knowing that there was no way I could eat the whole thing. Fortunately for me, my sister lives across the street and my niece and her family only live a couple of blocks away. This means I can cook whatever I like to eat and give it away, rather than waste it.

This dish is great for a company lunch or brunch and leftovers make a tasty lunch.

Instead of cooking and shelling shrimp myself, I took the lazy way out and purchased cooked shrimp at my local supermarket. If you decide to do the same, I recommend tasting first before using them in this recipe. If they are even slightly off, the quiche won’t be any good.

I happened to have some frozen pie dough so I didn’t have to make any pastry this time. For the quiche you can use your favorite pie pastry recipe or purchase it premade. It is best to prebake the pie crust before adding the quiche filling. This will help keep the crust crisp. I used a quiche pan for this recipe, but it will certainly work just as well in a regular pie pan.

Quiche ingredients. (Photo by Patty Schied)

Directions:

Preheat oven to 375 degrees.

In a large bowl, mix the following ingredients:

3 eggs, lightly beaten
¾ cup green onions, sautéed until just soft in 2 tablespoons of butter
1 cup heavy cream
½ pound cooked small shrimp (if you are cooking large shrimp, cut into small pieces). This is about 2 cups.
½ cup grated Parmesan cheese
¼ cup finely minced parsley (big leaves can get caught in your teeth).
1 teaspoon salt
½ teaspoon ground white pepper
Paprika for sprinkling on top

Mix together thoroughly. Taste for seasoning, being sure there is just the right amount of salt and pepper. If you don’t have white pepper, just use black pepper.

Pour mixture into prebaked pie shell. Sprinkle on some paprika for color.
Bake for about 35 minutes or until set. It is done when you can insert a table knife into the filling and it comes out clean.
Cool to room temperature before serving. Keep leftovers in the refrigerator.

A slice of quiche. (Photo by Patty Schied)

This can be served warm or cold. Goes great with a green salad and a glass of dry white wine.

• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London and has written a cookbook. Cooking For Pleasure appears every other week in the Juneau Independent's features. She welcomes questions about her column at patschied@yahoo.com.