I gotta thank my homegirl Julia Child for this recipe. I was flipping through the index of Mastering the Art of French Cooking looking for a Madeline recipe when my eyes fell on Shrimp Quiche and well…the rest is history.
I never thought of putting sea food in a quiche, but I trust Julia and the power of Shrimp Paste. The results, of course, were lovely. Shrimp-y, buttery…divine. I will be honest though, I rushed through this recipe. That’s why the crust looks wonky and the slice a little drab.
It was one mistake after the other. First, I pre-baked my crust without baking beans, resulting in its askew shape. Then, my baking dish was too small, so I decided to used one less egg which then threw off the whole filling ratio. It was an off day, we all have them. But that’s the reality of recipe testing. If I had more time (cough cough, if this blog was my full-time job), I would have easily made this again for a better photo.
But don’t worry, I adjusted the recipe to make sure your quiche doesn’t turn out like mine. For best results, squeeze the thawed shrimp in a colander to remove as much water as possible otherwise the eggs won’t set. If you’re feeling fancy, you can use crab or lobster meat!
~*~ SHRIMP QUICHE ~*~
SERVES: 4 – 6 SLICES ⎪ DIFFICULTY: INTERMEDIATE | FUNK: CASUAL
Mise en Place
1 cup frozen shrimp (thawed and well drained)
2 tablespoons sliced scallions
3 tablespoons butter
2 tablespoons white wine
1 tablespoon shrimp paste
pie crust, store-bought or homemade
1 cup milk or heavy cream
1/4 cup cheese of choice
Playlist—Grover Washington Jr.
1. COOK THE FILLING
Preheat oven to 375F. In a medium skillet, cook the shrimp over medium heat, stirring occasionally, until pink. Reserve a couple whole shrimp, then chop the rest. Cook scallions in butter then add shrimp and season with salt and pepper. Add the wine and shrimp paste. Simmer until wine is reduced by half. Remove from the heat and set aside to cool.
*Plan Ahead* If making homemade pie crust, you can make it up to 3 days in advance.
2. WHISK THE EGGS
Beat the eggs in a medium bowl with the milk and season with salt and pepper to taste. Stir in the shrimp mixture.
If using homemade, roll it out on a lightly floured surface. Line your baking dish with pie crust. Pour in the mixture and sprinkle cheese on top, if using. Arrange the reserved whole shrimp on top. Bake in the oven for 25 – 30 minutes or until quiche is puffed and browned.
Serve immediately or at room temperature with a side salad and glass of white wine.
Wrap leftover slices in aluminum foil and reheat on a 350F oven for 15 minutes.
~*~ CREOLE VARIATION ~*~
In Step 2, add Old Bay seasoning.
How would you use Shrimp Paste? Let me know what you’ve cooked and leave a comment below.