Shrimp Quiche - Shrimp Quiche Recipe

                                                 Shrimp Quiche - Shrimp Quiche Recipe

Shrimp Quiche - Shrimp Quiche Recipe Ingredients

1⁄3 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed

One 9- or 10-inch frozen piecrust, thawed (but still in its aluminum baking dish)

11⁄4 cups half-and-half

4 large eggs

1⁄4 teaspoon grated nutmeg

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black
pepper

2 cups shredded Gruyère or Swiss cheese (about 8 ounces)

Shrimp Quiche - Shrimp Quiche Recipe Cooking process

1.If you’re using raw shrimp, bring 1 quart salted water to a boil in a medium pot over high heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water and allow them to cool completely. Drain the shrimp and blot dry with paper towels. If you’re using precooked shrimp, skip this step.

2.Preheat the oven to 425°F.

3.Press aluminum foil over the piecrust and fill with pie weights, rice, or dried beans. Bake the pie crust for 10 minutes. Remove the crust from the oven, remove the foil, and reduce the oven temperature to 400°F.

4.Meanwhile, beat the half-and-half, eggs, nutmeg, salt, and pepper in a medium bowl until well blended. Set aside.

5.Place half the shrimp in the bottom of the pie shell. Sprinkle half the cheese over them. Repeat with a second layer of shrimp and cheese. Pour the half-and-half mixture over the top.

6.Bake the quiche until a knife inserted into the center comes out clean, about 45 minutes.

7.Remove the quiche from the oven and let it rest for at least 5 minutes before serving. Serve it hot, warm, or at room temperature. (The quiche can be made up to 1 day in advance. Keep it covered in the refrigerator. If desired, reheat, wrapped in foil, in a preheated 300°F oven for 10 to 15 minutes.Shrimp Quiche - Shrimp Quiche Recipe