Individual Mini Shrimp Quiches
Perfectly bite-sized and packed with flavor, these Individual Mini Shrimp Quiches are the ultimate appetizer or brunch dish. Featuring tender shrimp nestled in buttery crusts, these savory treats combine the creamy richness of eggs, heavy cream, and cheddar cheese with the delicate freshness of green onions. Quick and easy to prepare, thanks to store-bought or homemade pie dough, they’re baked to golden perfection in just 25 minutes. A sprinkle of paprika adds a pop of color and smoky flavor to each quiche, making them as visually appealing as they are delicious. Whether you're hosting a get-together or meal prepping for the week, these mini quiches are a versatile, crowd-pleasing option that can be served warm, at room temperature, or reheated later.
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Recipe Information
Ingredients
- 1 sheet Pie crust dough (store-bought or homemade)
- 200 grams Small shrimp, peeled and deveined
- 3 large Eggs
- 120 ml Heavy cream
- 60 ml Milk
- 100 grams Shredded cheddar cheese
- 2 stalks Green onions, finely sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
- 1 tablespoon Cooking spray or unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or butter.
Roll out the pie crust dough on a floured surface to about 1/8-inch thickness. Using a round cutter (approximately 3-4 inches in diameter), cut out 12 circles of dough.
Press each dough circle into the muffin tin cups to form small crusts, ensuring they come up the sides of each cup. Trim any excess dough if necessary.
In a skillet over medium heat, lightly cook the shrimp for 1-2 minutes per side, just until they turn pink. Do not overcook as they will cook further in the oven. Set aside to cool slightly, then chop into small pieces.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the shredded cheddar cheese, green onions, salt, and black pepper.
Divide the chopped shrimp evenly among the prepared crusts in the muffin tin.
Pour the egg mixture over the shrimp, filling each crust about 3/4 full to allow for expansion as it bakes.
Sprinkle a pinch of paprika on top of each quiche if desired.
Bake in the preheated oven for 20-25 minutes, or until the quiches are set in the center and the crusts are lightly golden.
Allow the quiches to cool in the muffin tin for 5 minutes before carefully removing them with a butter knife or small spatula.
Serve warm or at room temperature. These can also be refrigerated and reheated later!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1004 mg | 77% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1049 mg | 22% | |
*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.
