Easy Shrimp Quiche with a Flaky Crust
This shrimp quiche hits all the right brunch notes: tender bites of shrimp, a silky egg custard, and a buttery crust that stays crisp. It comes together fast enough for a weeknight dinner but feels like something you’d serve for company.
The filling is a simple whisk-and-pour affair. The oven does the rest while you toss a salad, and you get a golden, puffed quiche with almost zero fuss.
Why This Shrimp Quiche Works
I keep this quiche in my back pocket because it delivers big flavor without a long ingredient list. The shrimp stay sweet and tender, and the custard sets up creamy rather than rubbery.
A handful of Swiss cheese melts into the eggs, while a little fresh dill cuts through the richness. Every bite has a nice contrast of flaky crust and soft filling, and it tastes just as good warm as it does at room temperature.
Ingredients
- 1 (9-inch) deep-dish pie crust, thawed: use a store-bought frozen shell for speed, or blind bake a homemade crust if you prefer.
- 1 tbsp unsalted butter: for sautéing.
- ½ cup chopped shallots: their mild onion flavor works beautifully here; a small yellow onion works too.
- 12 oz raw medium shrimp, peeled and deveined: patted very dry, then roughly chopped.
- 4 large eggs: at room temperature for the smoothest custard.
- 1 cup heavy cream: this gives the quiche its lush body.
- ¼ cup whole milk: lightens the custard just enough.
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne pepper: a tiny bit of heat wakes up the shrimp.
- 1 tbsp chopped fresh dill: don’t skip it.
- 1 cup shredded Swiss cheese: or Gruyère for a nuttier flavor.
- 2 tbsp grated Parmesan: for a salty, golden top.
Variations / Substitutions
- Swap the shrimp: lump crabmeat or cooked lobster makes an elegant upgrade.
- Try a different herb: chives, tarragon, or basil all pair well with seafood.
- Change the cheese: sharp cheddar, fontina, or smoked Gouda give you a different character.
- Add a little heat: a pinch of red pepper flakes in the custard works nicely.
- Use frozen shrimp: thaw completely, pat dry, and proceed with the recipe.
For a classic take without seafood, look up a simple Quiche Lorraine.
How to Make Easy Shrimp Quiche
Step 1: Sauté the Shrimp and Shallots
Preheat the oven to 375°F (190°C). Melt the 1 tbsp butter in a skillet over medium heat. Add the ½ cup chopped shallots and cook, stirring, until soft, about 2 minutes. Add the 12 oz chopped shrimp and cook just until they turn pink and opaque, about 2 minutes per side. Season with a pinch of salt, then remove from the heat.
You want the shrimp barely cooked through; they will finish in the oven. If they curl into tight little spirals, they’re already overdone, so pull them off the heat the moment they lose their gray color.
Step 2: Whisk the Custard
In a medium bowl, whisk the 4 eggs with the 1 cup heavy cream, ¼ cup whole milk, ½ tsp salt, ¼ tsp pepper, pinch of cayenne, and 1 tbsp chopped dill. Keep whisking until the mixture is smooth and evenly combined, about 30 seconds.
The custard should look pale yellow and streak-free. The dill gives it a fresh lift that balances the richness of the cream and cheese, so don’t be tempted to leave it out.
Step 3: Assemble and Bake the Quiche
Place the thawed pie crust on a rimmed baking sheet. Scatter the cooked shrimp and shallot mixture across the bottom of the crust, then sprinkle with the 1 cup shredded Swiss and 2 tbsp Parmesan. Slowly pour the custard over the top. Slide the baking sheet into the oven and bake for 35 to 40 minutes, until the top is puffed and golden and the center barely jiggles when you nudge the pan.
Check at 35 minutes; a knife inserted off-center should come out clean. Let the quiche rest for 10 minutes before you slice it. This pause helps the custard finish setting so you get clean, beautiful wedges.
Step 4: Slice and Serve
Slice the quiche into wedges and serve it warm or at room temperature. A simple green salad with a lemon vinaigrette is all you need on the side.
The crust stays crisp, the filling is creamy, and every forkful has tender shrimp and little pockets of melted cheese. It’s the kind of meal that feels a little special without ever being fussy.
Keys to a Great Shrimp Quiche
- Dry the shrimp well.: Excess moisture can water down the custard, so pat them thoroughly with paper towels after peeling.
- Use room-temperature eggs.: Cold eggs can cause the fat in the cream to seize, making the custard less smooth.
- Swap half the Swiss for Gruyère.: The nutty flavor deepens the whole quiche without adding extra work.
- A squeeze of lemon at the table brightens the seafood.: Serve wedges alongside so everyone can add a little.
- Don’t overmix the custard.: Whisk just until combined. Whipping too much air into the eggs can make the quiche puff and then collapse.
Storing Leftover Quiche
- Refrigerate: wrap leftover slices tightly and keep them in the fridge for up to 3 days.
- Reheating: warm slices in a 300°F oven until heated through, about 15 minutes. The microwave works in a pinch but will soften the crust.
- Serve cold: quiche is delicious straight from the fridge, especially for a quick lunch.
What to Serve with Shrimp Quiche
A crisp salad with lemon vinaigrette cuts the richness of the custard and echoes the seafood. Steamed asparagus or roasted cherry tomatoes are both easy, colorful sides. For a weekend brunch, add a bowl of fresh fruit and you’re set.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes. Bake it fully, let it cool, wrap it well, and refrigerate overnight. Reheat in a low oven or serve it at room temperature.
My quiche turned out watery. What went wrong?
Shrimp naturally release some moisture as they finish cooking. Make sure to pat the shrimp very dry before sautéing, and don’t skip the resting time after baking. That lets the custard set up fully.
Can I use milk instead of heavy cream?
You can substitute whole milk, but the custard will be noticeably less rich and a bit softer. Half-and-half is a better middle ground.
What’s the best way to reheat quiche without a soggy crust?
Place slices on a baking sheet in a 300°F oven for about 15 minutes. Avoid the microwave if you can; it steams the crust and makes it chewy.
Can I freeze leftover quiche?
Yes. Wrap individual slices in plastic and then foil, and freeze for up to a month. Reheat from frozen in a 325°F oven until hot all the way through.
Shrimp Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Melt butter in a skillet over medium heat. Sauté shallots until soft, about 2 minutes. Add shrimp and cook just until pink, about 2 minutes per side. Season with a pinch of salt and remove from heat.
- Whisk eggs, cream, milk, salt, pepper, cayenne, and dill until smooth and combined.
- Place crust on a baking sheet. Scatter the shrimp mixture across the bottom, sprinkle with Swiss and Parmesan, and pour the custard over. Bake 35 to 40 minutes until puffed and golden, and the center barely jiggles. Let rest 10 minutes.
- Slice and serve warm or at room temperature.
