Shrimp and Asparagus Quiche Recipe

Shrimp: Cooked and chopped, these add a delightful seafood flavor to the quiche.

Asparagus: Chopped, providing a fresh and slightly crunchy texture.

Cheddar cheese: Shredded, it melts beautifully and adds a rich, creamy taste.

Eggs: These form the base of the quiche, giving it structure and richness.

Milk: Combined with the eggs, it creates a smooth and creamy filling.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth.

Pie crust: Pre-made, it provides a convenient and flaky base for the quiche.

When preparing the shrimp for this quiche, ensure they are thoroughly cooked and chopped into uniform pieces. This will help distribute the shrimp evenly throughout the quiche, ensuring each bite is flavorful. Additionally, blanch the asparagus briefly in boiling water before adding it to the pie crust. This will enhance its vibrant green color and tenderize it slightly, making for a more visually appealing and delicious quiche.

• shrimp - Substitute with crab meat: Crab meat offers a similar seafood flavor and texture that complements the quiche well.

• shrimp - Substitute with chicken breast: For a non-seafood option, cooked and chopped chicken breast provides a mild flavor and protein.

• asparagus - Substitute with broccoli: Broccoli has a similar texture and adds a nutritious green element to the quiche.

• asparagus - Substitute with spinach: Fresh or frozen spinach can be used to add a leafy green component with a slightly different but complementary flavor.

• cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and offers a rich, nutty flavor that enhances the quiche.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a mild flavor and creamy texture that works well in quiches.

• eggs - Substitute with egg substitute: For a lower cholesterol option, use an egg substitute product that mimics the texture and binding properties of eggs.

• milk - Substitute with heavy cream: Heavy cream adds a richer, creamier texture to the quiche.

• milk - Substitute with almond milk: For a dairy-free option, unsweetened almond milk can be used, though it will be less creamy.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky, crispy alternative to traditional pie crust.

• pie crust - Substitute with cauliflower crust: For a low-carb option, a cauliflower crust offers a unique texture and flavor while being gluten-free.

• Allow the quiche to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.
• Wrap the quiche tightly in plastic wrap or aluminum foil. For added protection, place the wrapped quiche in a resealable plastic bag or an airtight container.
• Store the quiche in the refrigerator for up to 3-4 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• For freezing, first, wrap the quiche tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date to keep track of storage time.
• Freeze the quiche for up to 2 months. To reheat, thaw overnight in the refrigerator. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• If you prefer to freeze individual slices, cut the quiche into portions and wrap each slice separately in plastic wrap and aluminum foil. This allows you to reheat only what you need.
• Avoid microwaving the quiche as it can make the crust rubbery and the filling unevenly heated. Always opt for oven reheating for the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If it’s not heated through, continue in 30-second increments until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quiche slice on the toaster oven tray.
  3. Heat for about 10-15 minutes, or until the quiche is hot and the crust is crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the quiche slice in the skillet.
  3. Cover with a lid to help heat evenly.
  4. Cook for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook.

• Oven: Used to preheat and bake the quiche at 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to mix the egg mixture until well combined.

• Pie crust: Pre-made crust to hold the quiche filling.

• Knife: Used to chop the cooked shrimp and asparagus.

• Cutting board: Surface for chopping the shrimp and asparagus.

• Measuring cups: Used to measure out the shrimp, asparagus, cheddar cheese, and milk.

• Measuring spoons: Used to measure out the salt and black pepper.

• Cheese grater: Used to shred the cheddar cheese if not pre-shredded.

• Baking sheet: Optional, to place under the pie crust in case of spills.

• Oven mitts: Used to safely remove the hot quiche from the oven.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing.

• Knife: Used to slice the quiche for serving.

• Spatula: Used to serve the slices of quiche.

Use pre-cooked shrimp: Save time by using pre-cooked shrimp instead of cooking it yourself.

Buy pre-chopped asparagus: Purchase pre-chopped asparagus to skip the chopping step.

Shredded cheese: Opt for pre-shredded cheddar cheese to avoid grating it yourself.

Pre-made pie crust: Using a pre-made pie crust eliminates the need to make your own dough.

Mix in advance: Whisk the egg mixture the night before and store it in the fridge.