Shrimp Quiche

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 1 pound raw shrimp, shelled and deveined
  • ¼ pound fresh mushrooms, sliced
  • 1 large onion, thinly sliced
  • 3 tablespoons salad oil
  • 1 can (4 ounces) pimientos, drained
  • 5 eggs, lightly beaten
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • Dash of cayenne pepper
  • Dash of grated nutmeg
  • 1 cup grated Swiss cheese
  • ¼ cup sour cream


  1. Preheat oven to hot (400°F.).

  2. Line a nine-inch pie pan with the pastry. Trim the pastry and flute the edges. Chill the pastry.

  3. Sauté the shrimp, mushrooms and onion in the oil for five to eight minutes, until shrimp turn pink. Spread the mixture in the bottom of the pastry-lined pie pan and arrange the pimientos on top.

  4. Beat the eggs with the milk, cream, salt, pepper, cayenne and nutmeg; pour the mixture over the shrimp. Bake for ten minutes, then reduce oven heat to moderate (325°F.) and continue to bake for about thirty minutes, until custard sets.

  5. Combine the cheese with the sour cream and spread over the top of the quiche. Place under a broiler for one to two minutes, or until lightly browned.

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