Prawn Shrimp Quiche
Delight your taste buds with this indulgent Prawn Shrimp Quiche, a creamy and savory masterpiece perfect for brunch, lunch, or a light dinner. This recipe features a buttery shortcrust pastry filled with succulent prawns and shrimp sautéed in garlic, olive oil, and butter, delivering a burst of ocean-fresh flavor in every bite. The rich custard base, made with eggs, heavy cream, and a hint of paprika, is topped with a generous layer of melted cheddar cheese for a savory finish. Quick to prepare with just 20 minutes of prep time, this quiche is oven-baked to golden perfection and can be served warm or at room temperature. Garnished with fresh parsley, it’s a crowd-pleaser that pairs beautifully with a crisp side salad or a glass of chilled white wine. Perfect for seafood lovers, this elegant dish is a must-try addition to your quiche recipe collection!
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Recipe Information
Ingredients
- 200 grams Prawns (peeled and deveined)
- 200 grams Shrimp (peeled and deveined)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Garlic cloves (minced)
- 1 sheet Shortcrust pastry
- 4 Eggs
- 200 ml Heavy cream
- 100 ml Milk
- 100 grams Cheddar cheese (shredded)
- 2 tablespoons Parsley (chopped, optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 200°C (400°F).
Roll out the shortcrust pastry and line a deep 9-inch tart or quiche pan. Trim the edges and prick the bottom of the pastry all over with a fork.
Place parchment paper over the pastry and fill with baking weights or dried beans. Blind bake the pastry for 10 minutes, then remove the weights and parchment. Bake for another 5 minutes to lightly brown the base. Remove from the oven and set aside.
Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the prawns and shrimp to the skillet, along with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon paprika. Cook for 3–4 minutes until the prawns and shrimp are pink and cooked through. Remove from heat and set aside to cool slightly.
In a medium mixing bowl, whisk the eggs, heavy cream, and milk together. Stir in 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon paprika.
Spread the cooked prawns and shrimp evenly over the cooled pastry base. Sprinkle the shredded cheddar cheese on top.
Pour the egg mixture over the prawns, shrimp, and cheese. Use a spatula to gently spread the filling, ensuring it is evenly distributed.
Reduce the oven temperature to 180°C (350°F). Bake the quiche for 25–30 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it rest for 10 minutes before slicing.
Garnish with chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1903 mg | 634% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 22.3 mcg | 112% | |
| Calcium | 1174 mg | 90% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1792 mg | 38% | |
*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.
