Shrimp & Asparagus Quiche

Two slices of quiche with visible shrimp and chopped asparagus.

4 from 1 vote

This Shrimp & Asparagus Quiche is so delicious! It's also perfect for Mother's Day Brunch! Put together in less than 30 minutes and then relax while the oven cooks it.

Course Breakfast, Brunch, dinner, entree

Cuisine American

Prep Time 20

Cook Time 45

Resting time 5

Total Time 1 5

Servings slices

Calories 258kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

1 homemade or store bought pie crust
4 eggs
1.5 cups Milk
1.5 cups mixed cheeses, grated I used gouda, mild cheddar, sharp cheddar and fresh Parmigiano reggiano
.25 lbs shrimp, cooked.
1/2-3/4 cup asparagus, blanched and cooled
2 tsp dill weed
½ tsp Salt
1½ tsp Pepper

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Place the crust in the pie plate and crimp the edges. Par-bake the crust for 30 minutes. This will prevent the crust from becoming soggy.
Dice about ½ of the shrimp into medium-sized chunks. The remainder of the shrimp can be arranged whole on top of the quiche.
Blanche the asparagus for two minutes in boiling water. Remove with a slotted spoon and place them into an ice water bath to stop cooking. Chop them into bite-sized pieces. You can save some longer tips and add them to the top of the quiche for a pretty presentation.
Whisk the eggs in large bowl. Add rest of ingredients and mix.
Pour the egg mixture into the prepared pie crust.
Bake for 35-45 minutes until only the very center of the quiche wiggles. You can also test it with a cake tester. If the tester comes out clean, it's done.
Let rest 5 to 10 minutes before cutting.

Notes

Resting step is very important. If you cut the quiche before it has rested, it will fall apart.

The center of the quiche should wiggle like Jello when done.

Do not overcook or the quiche will crack and be drier than it should be.

Refrigerate leftovers promptly. Will keep for 3-4 days.

Do not freeze

Nutrition