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Shrimp Quiche recipe

Roasted mild green chile peppers kick upthe flavor of this shrimp and Muenster cheese quiche.

Recipe: Shrimp Quiche

8 Anahiem chili peppers
1 plastic bag
4 cups water
1 1/2 pounds shrimp
1 lemon, sliced
1/2 cup onion, chopped
1/4 cup butter
2 tablespoons butter
2 tablespoons white wine
1 tablespoon sherry
1 teaspoon chicken bouillon granules
1 garlic clove, crushed
1/8 teaspoon thyme
1/8 teaspoon marjoram
3 large eggs
2 cups shredded Muenster cheese
1 cup tomato, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 (9-inch) pie crust, unbaked

  • Place 8 green chili peppers on a bakingsheet and broil for 5 to 6 minutes, turning often, until blisteredon all sides. Place in a plastic bag, seal securely, and wrapin a towel for 30 minutes. Remove, peel, and remove the seeds.
  • Bring 4 cups water to a boil. Add peeled,cleaned shrimp and sliced lemon. Return to a boil, reduce theheat, and simmer for 1 minute; drain and discard the lemon.
  • In a large skillet saute until tender,chopped onion in butter. Stir in the chopped chilies and cook3 to 5 minutes. Add butter, white wine, sherry, chicken bouillon,garlic, thyme, and marjoram.
  • Chop the shrimp. To the onion mixture,add the chopped shrimp, eggs, shredded muenster cheese, choppedtomato, mayonnaise, and sour cream; mix well.
  • Pour into a 9-inch unbaked pie shell.
  • Bake at 350°F (175°C) for 1 hour,or until the center is set.

    Makes 8 servings.

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  • Comments



    This healthy quiche recipe is perfect for entertaining—the quiche can be made ahead and is just as flavorful served warm or at room temperature. Filled with shrimp, spinach, oregano, caramelized onions and feta cheese, this healthy quiche with a whole-grain crust is perfect for breakfast or brunch, or served with a light salad for lunch.


    This is a very easy quiche. I serve it for breakfast when I have guests with muffins and fresh fruit.

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