So I got in the mood for a shrimp quiche. I found this recipe that used sour cream instead of condensed milk, and tried some variations with the seasoning. I decided I actually really liked the taste the sour cream gave it.
- 1 9-inch baked pie shell
- 6 oz small shrimp: cooked, peeled, and deveined (see comments)
- 2/3 cup grated Gruyere cheese (see comments)
- 3 eggs, beaten
- 1 cup sour cream
- 2 tb chopped green onion
- Salt and pepper to taste
- Optional additional seasoning of your choice (see comments).
Preheat oven to 350.
Cut the shrimp up into chunks, spread over the bottom of the pie crust.
Stir together until smooth: Sour cream, green onion, seasonings, gruyere cheese, beaten eggs. Note that it doesn’t need to be beaten, just mixed until the sour cream is smooth. Pour the mixture over the shrimp.
Bake about 50 minutes, or until the top has a nice browned look.
A few notes on this recipe:
The shrimp – I had a 12oz bag of small cooked shrimp, and used about half. The first time I tried this recipe I left the shrimp whole, and it seemed like the cheese didn’t really get all through it. The second time, I cut the shrimp up into chunks and it worked out much better.
The cheese – I couldn’t find grated Gruyere, so I bought a chunk and shredded it, then packed it into the measuring cup fairly tightly to measure it (using the 2/3 sized cup). It worked out well that way.
Seasoning: The first time I made this, I used just the salt and pepper which wasn’t bad but was a little bland for me. The second time, I used about a teaspoon of McCormick Perfect Pinch Mexican and it was quite good! This recipe I believe would also work well with a Cajun spice blend or something similar (if you like spicy shrimp).
Overall, the sour cream gives a nice balance to the stronger flavor of the Gruyere. I’ll definitely be making this one again.