17 December, 1979

Shrimp Quiche (recipe roundup)

This post contains two recipes for Shrimp Quiche.

  • Cocktail Shrimp Quiche - card file (guessing circa 1970s - 1980s)
  • Shrimp Quiche - card file (guessing circa 1970s)

Cocktail Shrimp Quiche ingredients (8)
Makes 24 pieces
1 pkg refrigerator butterflake dinner rolls
24 small shrimp, cooked
1 egg, beaten
1/2 cup light cream
1 Tbsp brandy
1/2 tsp salt
1/4 tsp pepper
1 1/3-oz Gruyère, cut small

Cocktail Shrimp Quiche directions
Grease twenty-four (24) muffin cups, having diameter size of 1.75-inch / 4.445cm.

Separate each roll in half and press into muffin cups; place one shrimp in each shell.

Combine egg, cream, brandy, salt and pepper; use whisk to whip lightly. Then, divide mixture evenly among shells, using about 2 teaspoons for each shell.

Slice the Gruyère into twenty-four (24) small triangles and place one on top of each quiche.

Bake at 375ºF for twenty (20) minutes.

Shrimp Quiche ingredients (12)
Makes about 8 servings
1 cup process Swiss Cheese, shredded
4-oz Gruyère cheese, shredded
1 Tbsp all-purpose flour
3 eggs
1 cup light cream
1/2 tsp prepared mustard
1/4 tsp salt
1/4 tsp Worcestershire sauce
Dash pepper
Dash bottled hot pepper sauce
1 (9-inch) pastry shell
1 (10-oz) pkg frozen, peeled and cleaned shrimp, thawed and diced (about 1 cup)

Cooked shrimp

Shrimp Quiche directions
Preheat oven to 350ºF.

Toss together cheeses and flour.

Beat eggs, light cream and mustard; combine with cheese mixture and pour 3/4 of mixture into one pastry shell.

Add shrimp to pastry shell; add remaining cheese mixture.

Bake at 350ºF  until knife inserted just off-center comes out clean, about forty (40) minutes.

Garnish with cooked shrimp and parsley.

You might like
Asparagus Quiche
Hot Onion Soufflé (a warm dip)
Sherried-Crab Quiche
Swiss Cheese Quiche (with variations)


Page Last Updated 31 May 2015

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