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
- 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.
- Whisk together eggs, mayonnaise, milk, salt and dill.
- If using frozen, cooked shrimp, thaw before use. Divide shrimp, onion and cheese between 12 tart shells and cover with egg mixture.
- 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.