Shrimp, Gruyere & Mushroom Deep Dish Quiche
A savory French-inspired quiche loaded with tender shrimp, earthy mushrooms, crispy bacon, and nutty Gruyere cheese in a custardy egg filling. Rich and elegant enough for brunch entertaining or a special dinner, this version combines seafood with traditional quiche elements for a refined, protein-packed main course that's both impressive and straightforward to execute.
Ingredients
- 3 bacon slices
- ⅓ cup mushrooms, sliced
- 2 teaspoons onions, finely chopped
- 1 cup Gruyere cheese, shredded
- 1 lb small shrimp
- 1 tablespoon butter
- 5 eggs, slightly beaten
- ¾ cup heavy cream
- ½ teaspoon white pepper
- 9 inches deep dish pie shell
Instructions
- 1
Preheat oven to 350F.
- 2
Cook bacon in a medium skillet over medium-high heat until crisp. Remove and drain on paper towels.
- 3
Melt butter in the skillet and saute mushrooms and onions until tender.
- 4
Crumble bacon into the pie shell. Distribute mushrooms, onions, and shrimp evenly over bacon.
- 5
Whisk together eggs, cream, cheese, and white pepper in a medium bowl. Pour into pie shell.
- 6
Bake until a knife inserted in the center comes out clean, about 35 to 40 minutes.
Tips
Pat shrimp dry before adding to filling to prevent excess moisture that can make the custard watery.
Let quiche rest 10 minutes after baking before slicing for cleaner, sturdier portions.
Partially blind-bake the crust for 8-10 minutes if it tends to brown too quickly on the bottom.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 325F oven for 10-15 minutes to avoid overcooking the custard.
Assemble quiche up to 4 hours ahead; cover and refrigerate. Add 2-3 minutes to bake time if starting from cold.
Cut into wedges and serve warm or at room temperature. Pair with a simple green salad, crusty bread, or roasted vegetables.
Common Mistakes
Overfill the pie shell to avoid custard spilling during baking; keep filling 1/4 inch from rim.
Skip beating the eggs adequately to prevent a dense, rubbery custard; whisk until fully combined.
Bake at too high a temperature to prevent curdling or browning; 350F is correct for even cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp?
Yes, but thaw completely and pat very dry before adding to the filling. Excess moisture can create a watery quiche.
Can I freeze the baked quiche?
Yes, wrap cooled quiche tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat gently at 325F for 20 minutes.
What if the crust isn't cooked through at the edges?
Partially blind-bake the crust for 8-10 minutes before adding filling. This prevents a soggy or undercooked shell while the custard bakes.