Cheesy Shrimp Quiche

Cheesy shrimp quiche skips the pie dough drama entirely with a clever crescent roll base. Five crescent rolls pressed into a pie pan form the bottom crust, with the remaining rolls cut into strips and twisted for a lattice top. The whole thing takes about 20 minutes of prep and delivers brunch for a crowd.

Monterey Jack cheese is cubed, not shredded, which gives pockets of melty cheese throughout the quiche instead of an evenly distributed cheese layer. A sprinkle of Parmigiano on top adds savory depth and helps the lattice brown.

Canned shrimp is the right call here, not fresh. The packed-in-water variety provides a clean shrimp flavor without the work of peeling, deveining, and cooking. Drain them thoroughly before stirring in or the quiche will weep liquid into the crescent crust and turn it soggy.

Low and slow at 325°F (160°C) is the key to a tender quiche. Higher temperatures puff up the eggs and then collapse them as it cools, leaving a sad, sunken middle. The gentle heat sets the custard evenly.

Pro Tips

• Press the crescent dough firmly into the pan to seal any seams. Gaps will leak filling.
• Drain the shrimp completely on paper towels, squeeze gently to remove excess moisture.
• The lattice top isn’t just decoration, it adds crust texture that contrasts with the soft custard. Skip and the quiche tastes one-note.
• Let the quiche rest 10 minutes after baking before slicing. Cutting too soon and the custard runs.

Variations

• Sub 8 to 9 oz of deviled ham or ½ cup chopped cooked ham for the shrimp, plus Swiss cheese for Jack.
• Add ½ cup of cooked, crumbled bacon for a more decadent quiche.
• Stir in ¼ cup of chopped roasted red peppers for color and sweetness.