Shrimp Quiche
Submitted by badguy
A rich shrimp quiche with mushrooms, two kinds of cheese, and a buttery press-in crust made from scratch. Creamy sour cream filling bakes up golden and custardy in about an hour.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
Forget everything you think you know about quiche being fussy. This one starts with a press-in crust you mix right in the pan.
Margarine, flour, and a touch of powdered sugar come together into a no-roll dough that you press into shape with your fingers. Fill it with shrimp, sliced mushrooms, and chopped onions, then pour over a sour cream custard loaded with Longhorn and Monterey Jack cheese.
An hour later you’ve got a golden, puffed, gloriously cheesy quiche that works for brunch, lunch, or a light dinner.
Variations
- Crab quiche: Swap canned crabmeat for the shrimp for an even more luxurious filling.
- Ham and cheese: Use diced ham for a heartier, more classic take.
- Bacon lover’s: Crumble cooked bacon into the filling instead of shrimp.
Pro Tips
- Pre-bake the crust for just a couple minutes to set it before adding the filling. This prevents a soggy bottom.
- Let the quiche rest for 10 minutes after pulling it from the oven. The custard firms up and slices much cleaner.
- Check doneness by giving the pan a gentle jiggle. The center should wobble slightly like set Jello, not slosh like liquid.
Ingredients
Directions
Melt margarine in 9-inch pie or quiche pan.
Add flour and powdered sugar, mix and make a dough.
Form crust in pan.
Place in 350℉ (180℃) oven for 2 to 3 minutes to set.
Remove.
Line crust with shrimp, mushrooms and onions.
In a small bowl, combine sour cream, eggs, parsley flakes and cheese.
Pour this mixture into pie crust.
Return quiche to oven for 45 minutes.
May use canned crabmeat, diced ham or crumbled bacon in place of shrimp for variation.
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