Shrimp Quiche

I made a few changes to the recipe. I sautéed the shrimp and green onions in garlic butter. I used jarlsberg cheese and heavy cream instead of sour cream and used a small amount of smoked paprika. Turn out great.

After looking through some of the other notes, I decided to use 12 oz shrimp, 1.5 cups of gruyere cheese, 6 eggs, and no sour cream. I had forgotten to get green onions, but I shook on 1 tsp of Goya Sazonador Total to add some flavor. With all of the extra ingredients, it took 50 minutes to cook, but it was perfect.

I used 3 eggs and 3/4 cup milk instead of sour cream, and used cheddar cheese instead of Gouda. I also added a couple dashes of Cajun seasoning. It came out very good. I also cooked for 35 minutes at 350 degrees.

A couple of things, I wasn’t sure if I cook the crust first so I did. Also I think that next time I make it I will make sure that the shrimp are dry. They made my crust soggy making it difficult to serve. My shrimp quiche took about an hour to coo and not 25-30 minutes.

I followed the recipe very closely, only change was to add some cajun spice over the shrimp. I LOVED the custard! I am new to Gruyere, and it was awesome. However, the shrimp seemed rubbery to me. I used frozen cooked shrimp. I will make this again using the custard filling, and maybe freshly cooked shrimp or maybe chicken, or sausage.

I tried it as it was written the first time and the recipe as written is basic and kind of bland, the cheese was the only thing giving it any kind of flavour. Now I use this recipe as a basis for creating my own, more flavoured version with more green onion, dill weed, powered garlic and a pinch of paprika added to the egg mixture.

Based on the reviews I only used 1/2 c. of sour cream. I also added some spices – Old Bay, garlic powder, parsley flakes, in addition to some left over mushrooms and bacon bits. The quiche was awesome, but I need to learn how to blind bake a crust.

I made it without a crust. I am GF & hubby is diabetic. Made some adj. to suit our needs & awesome! We ate the whole pie plate full.

everyone just loved it

I’ve made this a few times. I always add a couple eggs and use a deep dish crust. This time I added 5 strips of bacon to the egg mixture. The bacon was cooked to about medium and cut up before adding. Took about and hour to cook.

Excellent quiche. As one other review noted, mine took 45 minutes till done. I am also a novice cook, so others may know this already, but let it sit 5 minutes or so before slicing. My first couple of slices lacked a bit of structural integrity.

I really enjoyed it. I made a few minor changes but mostly stuck to the recipe. Added a few more eggs and some mushrooms.

My husband and I loved this! Based on other reviews, I added a dash of cayenne and garlic powder, plus an extra egg, but I think it was the gruyere cheese that made it so good. I did not measure ingredients carefully and that didn’t seem to matter. I pre-baked the store-bought crust, based on the recipe’s crust ingredient stating “baked” pie crust. And it did take longer to cook than the recipe required, but I usually find that to be the case with quiche, and with my extra egg, I expected as much. An easy-to-put-together recipe. I will be using this recipe to take to special events.

I did add some mushrooms and a little sausage and I loved it. I was looking for a recipe that used shrimp, and I will make this recipe again.

Soooo good! Like others , I modified. Extra green onion , some crushed red pepper, extra garlic powder. Also added Parmesan on top, liberally. Yum!

I love this recipe. So fast and easy for weeknight meal and good next day too. I only modified the shrimp by using frozen salad shrimp, defrosting overnight in fridge and draining off the liquid. Then I cook it up in a skillet with olive oil, minced garlic and old bay seasoning. I do this while the pie crust is pre baking for 10 minutes. By cooking the shrimp this way it adds a good spicy flavor to the shrimp while getting rid of any leftover ice crystals. I replace the Gruyere cheese with muenster, which is easier to find. Turns out great.

soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! AMAZING!! I AM THE BEST COOK

It was ok. In retrospect I’d prefer a quiche that’s more eggy. I will probably lose the sour cream and stick with an egg base predominantly. I did add spinach to it, so that made it better for me, but still, more egg is more satisfying for me.

It took almost an hour before I could get the moisture out. I also added nutmeg an red pepper. Still needs more flavor. More onion an I think I’ll try a little Tabasco next time. I also added bacon and mushrooms.

I used a deep dish pie crust and baked that first. I did not bake the shrimp first. Doubled the cheese and the eggs and the onions. Put half the cheese over the shrimp. Covered the entire dish with a second pie crust, scored it, and then put thinly sliced greyere cheese (the remainder) on top (made a beautiful presentation). Cooked for longer since it was covered up. IT WAS A HUGE HIT!!! Best recipe I’ve made in a long time. Even our picky kiddo devoured it.

This quiche was a complete success. Even my son who doesn’t usually like quiche had seconds. I made my own base. Also added carrots to it and it was lovely. Thanks for sharing this recipe.