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Shrimp Quiche Recipe

This shrimp quiche recipe is a 35-minute recipe for an easy, tasty dinner, lunch, or breakfast. It can be premade and reheated for a fuss-free meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: how to make shrimp quiche, shrimp quiche, shrimp quiche recipe
Servings: 4 servings
Calories: 487kcal
Author: Luna Regina


  • 1 1/2 cup all-purpose flour
  • 4 tbsp water
  • 1 tbsp vegetable shortening
  • 1/4 tsp baking powder
  • 10 oz peeled shrimp from 20 oz whole shrimp
  • 1 tbsp unsalted butter
  • 1/2 tbsp garlic minced
  • 2 oz onion chopped
  • 1 tbsp shallot finely chopped
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 8 oz white mushrooms quartered
  • 3 medium eggs
  • 1/2 cup whole milk
  • 4 tbsp heavy cream
  • 2 tbsp parsley chopped
  • 2 oz asparagus trimmed ends


  • In a large bowl, sift in 1 1/2 cup all-purpose flour, and use a tablespoon to scoop out 2 tbsp flour to save for later. With a fork, mix in 4 tbsp water, 1 tbsp shortening, and 1/4 tsp baking powder. Knead until the dough is smooth, then cover with a towel and allow to rest for 10 minutes.
  • Chop 10 oz peeled shrimp into cubes. Preheat the oven to 400°F.
    step 2: Cut the shrimp into small pieces.
  • Dust a working surface and a rolling pin with the flour you saved earlier, then roll the dough until it’s 1-2 mm thick.
    step 3: Roll the dough out.
  • Roll the flattened dough onto the rolling pin, then transfer it into a round baking dish (ours is 1.5 inches high, 9 inches in diameter).
    step 4: Transfer the dough to the baking dish.
  • Trim the edges, then use a fork to press down the sides as well as poke holes in the bottom, like so.
    step 5: Trim the excess and poke holes at the bottom.
  • Bake in the preheated oven for 10 minutes.
    step 6: Bake the dough to make the pie crust.
  • Heat a non-stick skillet over medium heat. Add 1 tbsp unsalted butter, 1/2 tbsp garlic, and 2 oz onions and stir until the onion becomes translucent (about 2 minutes).
    step 7: Sauté the aromatics.
  • Add the chopped shrimp along with paprika, pepper, and salt (1/2 tsp each) and turn the heat on high. Stir until the shrimp turns red on the outside (about 1 minute).
    step 8: Add shrimp and seasonings.
  • Add 8 oz mushrooms and continue to stir, until the mushrooms are softened and shiny. This takes about 2-3 minutes. Transfer the filling to a bowl and let it cool, possibly in front of a fan.
    step 9: Add mushrooms. Remove from heat and allow to cool.
  • Whisk in the bowl 3 medium eggs, 1/2 cup whole milk, 4 tbsp heavy cream, and 2 tbsp parsley.
    step 10: Mix in the wet ingredients.
  • Gently transfer the wet filling into the pre-baked crust. Arrange 2 oz asparagus on top, like so. Bake in the oven, on the bottom rack, for 25 minutes, at the same temperature.
    step 11: Pour into the pie crust. Place asparagus on top, and bake.
  • Allow to cool for 5 minutes, then serve the quiche, a quarter for each serving.
    step 12: Let it cool down, then slice and serve.


Serving: 1serving | Calories: 487kcal | Carbohydrates: 43g | Protein: 41g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 379mg | Sodium: 552mg | Potassium: 792mg | Fiber: 3g | Sugar: 4g | Vitamin A: 628IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 4mg