Pastry Shell |
|
6 ounces white flour 150 grams | |
4 tablespoons water cold | |
4 ounces butter cut into pieces, 100 grams | |
1 tablespoon sugar | |
0.5 teaspoon salt | |
Stuffing |
|
2 tablespoons chopped shallots | |
2 ounces butter 50 grams | |
7 ounces potted shrimp 200 grams | |
2 tablespoons dry white vermouth | |
3 egg(s) | |
3 tablespoons cream | |
1 tablespoon tomato paste | |
2 ounces Swiss cheese 50 grams | |
to taste salt | |
to taste pepper |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
Shrimp Quiche or Quiche aux Fruits de Mer in French is absolutely incredible when served hot – the taste goes through the roof! This quiche is perfect for entrée and tastes best when served with a delicious cream mushroom soup.
The steps of making the pastry is the same as in other quiche recipes, so once you master them, you will be able to make any quiche that you want.
A quiche is a French tart or pie that is straight-sided and open-faced. It is a mixture of either cream and bacon, cheese and milk, tomatoes and onions, prawns, crabs or anything else combined with eggs, poured into a pastry shell and baked in an oven until it puffs and browns.
But we are focusing on shrimp this time.
Yes, you could absolutely use mussels, calamari, crab, oysters, your favorite seafood mix, you name it… The quiche will still be delicious!
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications? We hope that you loved making it!
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And check out these other quiche recipes that you will love:
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Take a minute to go through a short quiz – it’s fun. 😉
1
Done
5 min
|
Start with PastryPlace flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of your fingers. |
2
Done
1 h
|
Make DoughAdd water and gather dough into the mass. Press the dough firmly into a roughly shaped ball. After that, place the dough into a fridge for about 1 hour until the dough is firm. Note: the dough can stay ready to be used for several weeks. Its quality shouldn't change if it stays in a deep-frozen section of your fridge. |
3
Done
3 min
|
Prepare Pastry ShellTake the dough out of the fridge. Shape it into a shell. |
4
Done
5-7 min
|
Bake Pastry ShellPreheat an oven to 375°F (190°C). Bake the pastry shell to a half-ready state for around 5-7 minutes (depends on the oven). |
5
Done
4 min
|
Cook Shallots and ShrimpCook shallots in the butter for 1-2 minutes over the moderate heat until they have become tender. Also, add shrimp and stir gently for another 2 minutes. Put out the ready shrimp and shallots on a plate. |
6
Done
2 min
|
Prepare Cream MixtureBeat the eggs in a mixing bowl, add cream, tomato paste, Swiss cheese, dry white vermouth, salt and pepper. Mix everything together. |
7
Done
2 min
|
Add mixture to shellMeanwhile, pour the cream mixture along with shrimp into the pastry shell. |
8
Done
25-30 min
|
Bake QuichePlace the quiche into the preheated oven and bake it for 15 minutes. The quiche will become puffed and browned. Then reduce the temperature to 300°F (150°C) for another 10-15 minutes. |
9
Done
|
Serve |
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2 comments Hide comments
You have vermouth and Swiss cheese listed in the ingredients, but they are not included in the steps- please update the steps to explain how they are incorporated into the recipe!
Hi Erin, thank you! I have updated the recipe, and you can find them in step 5. Bon appetit!