This shrimp quiche is a great excuse to celebrate spring or Mother’s Day with a brunch. Claudia always served this quiche in little tarts at her Christmas open house and those were spectacular but I had to quickly check her recipe to see if I got the same results and I did not have time for pastry and the extra time required to make individual tarts so I lined a pie plate with thinly sliced raw potato like I usually do for quiche and it was in the oven in no time and we had it for dinner with a salad. It was so delicious I wanted to tell everyone to add this to their favourites collection! I really cannot wait to make this again.

Claudia’s Shrimp Quiche

• Pastry for 12 tarts or 9 inch pie plate*
• 2  eggs
• 1/2  cup mayonnaise
• 1/3  cup milk
• 1/4  tsp salt
• 1/4  tsp dill weed
• 4  oz cocktail shrimp, I use frozen
• 1/4  cup shallots or onion, finely chopped
• 1  cup shredded Swiss cheese

1. Line tart shells or pie plate with pastry. * You may also peel and thinly slice or shave potatoes and overlap to line a buttered pan. I use a mandolin to shave the potatoes but I have also done it by hand.
2. Whisk together eggs, mayonnaise, milk, salt and dill.
3. If using frozen, cooked shrimp, thaw before use. Divide shrimp, onion and cheese between 12 tart shells and cover with egg mixture.
4. Bake in a 375°F for 20 minutes for tarts, or 35 – 40 minutes for larger pie, until lightly browned and set and pastry is done.