This shrimp quiche pairs tender cooked shrimp and nutty Swiss cheese with a smooth egg-and-cream custard in a flaky pastry crust. A little sautéed onion and Dijon add savory depth, while a brief rest after baking helps each slice hold together.
Ingredients
- 1 refrigerated 9-inch pie crust (about 9 oz / 255 g), fitted into a standard pie plate
- 1 tablespoon unsalted butter (14 g)
- ½ cup finely chopped yellow onion (about 75 g)
- 8 ounces cooked shrimp, peeled, deveined, and cut into bite-size pieces (227 g)
- 4 large eggs (about 200 g without shells)
- 1 cup heavy cream (240 ml)
- ½ cup whole milk (120 ml)
- 1 cup shredded Swiss cheese (about 113 g)
- 1 teaspoon Dijon mustard (5 ml)
- ½ teaspoon fine salt (about 3 g)
- ¼ teaspoon ground black pepper (about 0.5 g)
- ⅛ teaspoon ground nutmeg (about 0.25 g)
- 2 tablespoons chopped fresh parsley (about 8 g), plus a little more for serving if desired
Instructions
- Prepare the crust and oven. Set a rack in the center of the oven and heat it to 400°F (200°C). Fit the refrigerated crust into a 9-inch (23 cm) pie plate, pressing it gently into the bottom and sides without stretching it. Fold or trim the edge as needed and crimp it. Prick the bottom several times with a fork, line the crust with parchment, and fill it with pie weights or dry beans. Bake for 10 minutes, then carefully lift out the parchment and weights. Bake the uncovered crust for 5 minutes more. Set it aside to cool for 5 minutes while you make the filling. Reduce the oven to 350°F (175°C).
- Cook the onion. While the crust bakes, melt the butter in a small skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent but not browned. Transfer it to a plate to cool briefly. Browning is not necessary; soft onion blends into the custard without drawing attention from the shrimp.
- Prepare the shrimp. If the shrimp was frozen, thaw it in the refrigerator or in a sealed bag submerged in cold water, then drain it well. Pat it dry with paper towels; excess moisture can make the custard watery. Chop large shrimp into pieces roughly ½ inch (1 cm) across. If using smaller shrimp, leave them whole or halve them. Do not use raw shrimp for this recipe: the ingredient should be cooked, peeled shrimp.
- Mix the custard. In a medium bowl, whisk the eggs just until the yolks and whites are blended. Whisk in the cream, milk, Dijon, salt, pepper, and nutmeg. Avoid beating in lots of air, which can make the baked filling puff dramatically and then sink. Stir in the parsley and the cooled onion.
- Fill the crust. Scatter the shrimp evenly over the par-baked crust, then sprinkle the Swiss cheese on top. Pour the egg mixture over the filling slowly. If a few shrimp or cheese pieces rise to the surface, nudge them into an even layer with a fork. Place the pie plate on a rimmed baking sheet to make it easier to move and to catch any small drips.
- Bake until set. Bake at 350°F (175°C) for 35 to 38 minutes, checking near the earlier end of the range. The edges should look set, while the center may still have a slight, gentle wobble; it should not ripple like liquid when the plate is moved. For food safety, check the center of the egg filling with a food thermometer, avoiding a shrimp piece. USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If it has not reached that temperature, continue baking and check again after a few minutes. If the crust edge is getting too dark, cover just the edge loosely with foil.
- Rest before slicing. Transfer the quiche to a wire rack and let it rest for 20 minutes. The custard will finish settling during this time, making cleaner slices and reducing the chance of a runny center. Sprinkle with a little extra parsley if you like, then cut into six wedges with a sharp knife.
Tips
- Keep the filling dry. Drain thawed shrimp thoroughly and pat it dry. If it sits in liquid, even a well-baked quiche can release water as it cools. Cooked shrimp sold frozen is convenient; thaw it safely in the refrigerator overnight when possible.
- Choose a crust that fits your pan. The listed baking time is for a standard 9-inch crust, not a deep-dish shell. A deep-dish pie plate may need more custard or a longer bake, and the center temperature—not the clock alone—is the reliable doneness check. If using homemade pastry, keep it cold until it goes into the oven.
- Use cheese with a good melt. Shred Swiss from a block for even melting. Pre-shredded cheese is still usable, though its coating can make the texture a little less silky. Gruyère is a close, richer substitute; mild white cheddar gives a sharper, less distinctly Swiss flavor.
- Do not cut it straight from the oven. The 20-minute rest is part of the recipe, not just a serving suggestion. Cutting early can make the custard spill and leave the remaining slices less tidy. If the center is still loose after resting, return the quiche to the oven and cook until it reaches 160°F (71°C).
Serving Suggestions
Serve a warm wedge as the main dish for brunch, lunch, or a light dinner. Since the quiche is rich and savory, pair it with a crisp green salad dressed with lemon vinaigrette, or offer sliced tomatoes, cucumber, and tender greens. A simple fruit salad is a good brunch side, while roasted asparagus or green beans makes a more substantial dinner plate.
For a fuller brunch spread, add roasted potatoes or a bowl of seasonal fruit and serve coffee or tea alongside. The quiche also works at room temperature for a buffet, though it should not sit out for more than two hours. For the neatest portions, use a thin sharp knife and wipe the blade between cuts. Serve six moderate wedges, or cut smaller pieces if the quiche is one of several dishes.
Variations
Add greens: Stir ½ cup (about 75 g) of cooked, well-drained chopped spinach into the filling. Squeeze out its liquid after cooking so it does not thin the custard. A handful of chopped chives can add a gentle onion note without changing the overall character.
Change the cheese: Gruyère gives a deeper, nuttier result, while Emmentaler is another Swiss-style option with a mild, smooth melt. For a more pronounced flavor, replace up to half the Swiss with sharp white cheddar. Keep the total cheese amount close to 1 cup (113 g) so the filling stays balanced.
Use another allium or herb: Finely sliced green onions can replace the yellow onion; cook them briefly in butter until softened. Dill pairs especially well with shrimp, so use 1 tablespoon (about 3 g) chopped fresh dill in place of some or all of the parsley. Add herbs to the custard rather than scattering a large quantity on top, where they can dry out.
Make it crustless: Grease a 9-inch (23 cm) pie plate well and leave out the pastry. Add the filling ingredients as directed, then begin checking the bake around 30 minutes; the exact timing depends on the dish and the depth of the filling. Use the same 160°F (71°C) safe minimum for the egg dish. The result is softer around the edges and will not have the crisp pastry contrast.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking. Cover the pie plate or transfer slices to an airtight container and keep them refrigerated for 3 to 4 days. For easier reheating, store individual slices separately; they chill and warm more evenly than a whole pie. Do not leave the quiche at room temperature overnight.
To reheat a slice, place it on an oven-safe plate and warm it in a 325°F (165°C) oven for about 12 to 18 minutes, depending on its thickness. Cover loosely with foil if the crust is already dark. A microwave is quicker: heat a slice in short bursts, checking between intervals, though the crust will soften. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. For a larger portion, allow extra time and verify the temperature in several places.
Quiche can be frozen, although the custard may be slightly less smooth after thawing. Cool it fully, wrap individual slices tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not thaw it on the counter.
Frequently Asked Questions
Can I use raw shrimp instead of cooked shrimp?
Cooked shrimp is the right choice for this recipe because the filling bakes only until the egg custard sets, and raw shrimp can release extra moisture or cook unevenly. If you only have raw shrimp, cook it fully in a skillet first, let it cool, drain and pat it dry, then proceed. The shrimp should be opaque and firm before it goes into the quiche.
Can I make shrimp quiche ahead of time?
Yes. Bake it, cool it, cover it, and refrigerate it for up to 3 to 4 days. Reheat slices in the oven for a crisper crust, or serve the quiche chilled or at room temperature if it has been handled and refrigerated safely. You can also prepare the onion and thawed shrimp a day ahead, but assemble and bake the quiche when convenient rather than leaving raw egg custard standing for hours.
Why is my quiche watery?
Common causes are wet shrimp, watery vegetables, or an underbaked center. Thaw and dry the shrimp carefully, cook vegetables until their moisture has evaporated, and check the center of the egg filling with a thermometer. Letting the quiche rest for 20 minutes also helps the custard settle. A little moisture from the filling is normal, but liquid pooling in the plate is not.
How can I tell when the center is done?
The edges should be set and the center should move only slightly when the plate is nudged. Because appearance alone can be misleading, check the center of the custard with a food thermometer; it should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Avoid placing the thermometer tip inside a shrimp piece, which can give a misleading reading.
Can I use half-and-half instead of cream and milk?
Yes. Replace the 1 cup cream and ½ cup milk with 1½ cups (360 ml) half-and-half. The custard will be somewhat lighter and may feel a little less rich, but it should still set well. Keep the number of eggs and the baking temperature the same, and use the center temperature as your doneness guide.
What can I use if I do not have Swiss cheese?
Gruyère is the closest easy substitute and gives the quiche a slightly richer, nuttier flavor. Emmentaler keeps the mild Swiss-style character. Mild or sharp white cheddar also works, but it makes the taste more pronounced and less delicate. Use about 1 cup (113 g), shredded, whichever cheese you choose.
Related
- Traditional Swiss Cheese Fondue Recipe with Gruyère
- Swiss Meringue Buttercream Recipe UK: Smooth & Silky
- Mock Swiss Meringue Recipe for Smooth, Stable Frosting
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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