Cheese Shrimp Mushroom Quiche
Dive into the indulgent flavors of this Cheese Shrimp Mushroom Quiche, a savory masterpiece that combines succulent shrimp, earthy mushrooms, and melted cheese in a buttery, flaky pie crust. Perfect for brunch, lunch, or a light dinner, this quiche features a rich custard base made with creamy eggs, heavy cream, and a hint of nutmeg for a touch of warmth. Sautéed garlic-infused mushrooms and tender cooked shrimp ensure every bite is packed with texture and umami goodness. Topped with fresh parsley for a pop of color, this easy-to-make quiche is both elegant and satisfying. Whether you’re hosting a gathering or treating yourself to a gourmet experience, this dish is a crowd-pleaser that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-made or homemade)
- 200 grams Shrimp (peeled, deveined, and cooked)
- 150 grams Mushrooms (sliced, any variety such as white button or cremini)
- 150 grams Shredded cheese (cheddar, Gruyère, or your preferred cheese)
- 4 large Eggs
- 200 milliliters Heavy cream
- 100 milliliters Milk
- 1 tablespoon Butter
- 2 cloves Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional, freshly grated)
- 1 tablespoon Chopped fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges decoratively. Use a fork to prick the bottom of the crust to prevent bubbling. Pre-bake the crust for 10 minutes, then set it aside to cool slightly.
In a skillet over medium heat, melt the butter. Add the minced garlic and mushrooms, cooking and stirring frequently until the mushrooms are browned and any liquid is evaporated, about 5-7 minutes. Season with a pinch of salt and pepper, then set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until smooth and well combined.
Scatter the cooked shrimp, sautéed mushrooms, and shredded cheese evenly over the bottom of the pre-baked pie crust.
Pour the egg and cream mixture over the filling, spreading it evenly.
Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing.
Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1538 mg | 512% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.1 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1433 mg | 110% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
