Shrimp and Spring Onion Quiche
A traditional egg custard turns shrimp, spring onions, and Swiss cheese into a quiche that’s perfect for a spring supper. As the custard cooks, it slowly bakes into a puffy golden pie that’s hearty enough to make a meal, along with a fresh fruit salad.
Blind-baking a crust means to prebake it partially or completely before filling.
1. Prick small holes all over the bottom and up the sides of the shell, using the prongs of a fork. This allows steam to escape during baking, letting the shell bake evenly without puffing up.
2. To insure that the crust holds its shape in the over, line the crust with parchment paper or buttered aluminum foil, extending it 1 inch above the rim. Fill with pie weights or uncooked rice or beans.
3. To partially prebake, bake in a hot over (400° to 425°F) for 10 to 12 minutes; transfer to a rack. Lift out the lining and pie weights.
4. To completely prebake, return the unlined crust to the oven for 5 to 8 minutes more or until golden and crisp. Transfer to a cooling rack.
Preparation Time45 min
Preparation Time - Text45 minutes
Total Timeunder 4 hours
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Mealbrunch, dinner, lunch
Taste and Texturecheesy, savory
Type of Dishsavory/pot pie
- ½ recipe pâte brisée
- 1 pound uncooked medium-size shrimp (about 25)
- 1 tablespoon) unsalted butter (not margarine)
- ½ cup thinly sliced green onions (white and green parts)
- 2 cups (8 ounces) shredded Swiss cheese
- 2 tablespoons all purpose flour
- 3 large eggs
- 1 large egg white
- 1 tablespoon fresh tarragon leaves or 1 teaspoon dried
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1¼ cups milk
1. Preheat the oven to 400°F and set out a 9-inch deep-dish pie plate. Roll, shape, and flute the pie shell. Prick the shell all over with a fork. Partially prebake the shell (see Notes) for 10 minutes or just until set. Cool the shell on a wire rack.
Meanwhile, shell and devein the shrimp. In a large nonstick skillet, melt the butter over medium-high heat. Add the shrimp and green onions and sauté for 3 minutes or just until the shrimp turn opaque (do not overcook).
Spread the shrimp mixture over the bottom of the partially baked shell. Toss the cheese with the flour and sprinkle over the shrimp.
In a medium-size bowl, whisk the eggs, egg white, tarragon, salt, and pepper until frothy. Whisk in the milk until blended. Pour this mixture over the cheese mixture in the partially baked shell. Bake for 30 minutes or until puffed and golden. Let the quiche stand on a wire rack for 5 minutes before serving.
1998 Beth Allen Associates, Inc.