Shrimp and Tomato Quiche
Delight your taste buds with this rich and savory Shrimp and Tomato Quiche, a perfect blend of ocean-kissed flavors and creamy indulgence. Nestled in a flaky pie crust, this quiche combines tender, garlicky shrimp with the bright sweetness of cherry tomatoes, perfectly complemented by a velvety custard of eggs, heavy cream, and Parmesan cheese. A hint of paprika adds a subtle smokiness, while fresh parsley brings a vibrant, herbaceous touch. With a golden-baked top and a luscious, set interior, this quiche is ideal for brunch, lunch, or a light dinner. Serve warm or at room temperature for a dish that's as versatile as it is delicious. Whether you're hosting guests or treating yourself, this shrimp quiche recipe is sure to impress!
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Recipe Information
Ingredients
- 1 9-inch store-bought or homemade pie crust
- 200 grams raw shrimp, peeled, deveined, and chopped
- 150 grams cherry tomatoes, halved
- 4 whole large eggs
- 240 milliliters heavy cream
- 120 milliliters milk
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch tart or pie pan, trimming any excess. Prick the bottom with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10 minutes, then set it aside to cool slightly.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped shrimp to the skillet. Cook for 3-4 minutes until the shrimp turns pink and opaque. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the Parmesan cheese, salt, black pepper, and paprika.
Scatter the cooked shrimp and halved cherry tomatoes evenly over the partially baked crust.
Pour the egg and cream mixture over the shrimp and tomatoes, ensuring an even distribution.
Sprinkle the chopped parsley over the top as a garnish.
Carefully transfer the quiche to the preheated oven and bake for 30-35 minutes or until the custard is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 3829 mg | 166% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 16.2 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 955 mg | 73% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1592 mg | 34% | |
*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.
