Shrimp and Swiss Quiche

I know; it’s not the ’80s anymore. But I love quiche:  it’s easy to prepare, makes a pretty presentation and reminds me of parties. Maybe that’s because my mom made this quiche recipe as an appetizer when company was coming. I like to make single portions in jumbo muffin tins.

shrimp mini quiche

Quiche for One

makes 6
Pie pastry for a single-crust pie (recipe below)

1 cup salad shrimp, thawed if frozen
1 cup shredded Swiss cheese
2 eggs
2/3 cup milk
1/3 cup mayonnaise
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill weed

Use a 6-cup “jumbo” muffin tin. Divide pie dough into 6 portions and line each muffin cup with pie dough. It’s not necessary to get this perfect-looking.
Divide shrimp and cheese among each muffin cup.
Combine eggs, milk, mayonnaise, and seasonings. Pour over the shrimp and cheese.
Bake about 30 minutes at 375. Use a cake tester to make sure the quiche is done in the center before removing from oven. It will be more puffy when first removed from the oven and then deflate a bit.
Allow to sit for 5 minutes before serving.
These freeze well!

Pie pastry
1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup shortening
4 or 5 TBL cold water

Mix flour and salt; cut in shortening with pastry blender or forks until pieces are pea-size. Sprinkle in water a little at a time, mixing with a fork after each addition. Repeat until dough can be formed into a ball.
Chill at least 1 hour until ready to use, to increase flakiness of the dough.

If you prefer to make this in a pie plate, bake it 50 minutes before testing for doneness. This will serve 12 as an appetizer (13g/carb per serving).

COOKING TIP:  you don’t have to buy a block of Swiss cheese for this recipe. Get 1/4 lb. sliced Swiss from the deli counter, set it on a cutting board, then slice it very thin. Turn the cutting board and slice the other way to yield a pile of tiny squares.

LABEL shrimp quiche for one

This is a Meatless Friday featured recipe at!
This is a Meatless Friday featured recipe at!

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