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Shrimp and Feta Cheese Quiche

October 31, 2011 by mydanishkitchen

Shrimp and Feta Cheese Quiche

This recipe is from an old Everyday magazine. I had made this quiche a couple of times and my guests always loved it. It’s the kind of quiche that dissappears from the pie dish in no time at all. Then I lost the magazine and I tried to recreate it from memory but something was missing. I looked everywhere for that magazine, or so I thought, until one day recently I was cleaning out a closet and found a stack of old food magazines. What a find! To me old food magazines are like new food magazines and so I started reading them again and sure enough I found the long lost Shrimp and Fata Cheese Quiche recipe. I absolutely have to share this recipe with you because I know that you’ll love it. The feta cheese gives the quiche a wonderful slight tartness and the combination of shrimp, roasted red pepper and chives is just fantastic. I hope you enjoy this quiche as much as I do. I wonder what else is in that closet?

Ingredients:

1 sheet store-bought refrigerated pie dough, at room temperature

1 tbsp unsalted butter

8 oz large shrimp, peeled and deveined

2 extra large eggs

1/2 cup half-and-half 

1 tbsp minced chives

1/4 tsp salt

1/4 tsp pepper

1/4 cup jarred roasted red pepper, diced

3 oz crumbled feta cheese

Directions:

Preheat oven to 425 degrees F.

Press the dough into a 9 inch pie or tart dish. Pierce the bottom of dough with a fork. Place tart dish on a baking sheet and line inside of pie dough with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights and reduce heat to 375 degrees F. Continue to bake dough until golden, about 12 minutes. Let tart shell cool on a wire rack.

Melt butter in a pan over medium heat. Add shrimp to pan and cook for 2 minutes just until opaque, flipping shrimp half-way through. Remove shrimp from pan and set aside.

In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red pepper and feta cheese in pie shell and cover with the egg mixture.

Bake quiche in the 375 degrees oven for 25 minutes or until a knife inserted into the middle of the pie comes out clean. Cool quiche for 10 minutes and serve. Enjoy.

Shrimp and Feta Cheese Quiche

Source: slightly adapted from Everyday with Rachael Ray magazine

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Posted in Appetizers, Main course, Seafood, Side dish | Tagged cheese, eggs, feta, half-and-half, pepper, Pie, quiche, red, roashed, shrimp, tart | 9 Comments

9 Responses

  1. on November 3, 2011 at 23:12 torviewtoronto

    delicious looking colourful quiche


  2. on November 3, 2011 at 09:57 Kelly

    What a gorgeous quiche, this looks so delicious! 🙂


  3. on November 3, 2011 at 07:38 Julie M.

    So did you figure out what you were missing after you dug up the recipe again? It sounds positively perfect! I love that combination of flavors.


    • on November 3, 2011 at 16:33 mydanishkitchen

      It was the roasted red peppers that was missing and they are diffinately important for the finished combination of flavors.


  4. on November 2, 2011 at 09:45 Sophie33

    I think if I make this tasty quiche my hubby & friends will love it instandly!


  5. on November 1, 2011 at 16:13 Claudie

    This quiche looks beautiful with all those pretty colors! I have to admit though — I’ll have to substitute the shrimp with something else because I don’t eat seafood 🙂 However, I’m pretty sure I can find something and still use this delicious recipe!


  6. on November 1, 2011 at 02:17 Baker Street

    Oh my! Bookmarked for the weekend! Love shrimp and love love feta!


  7. on October 31, 2011 at 09:12 Sid's Sea Palm Cooking

    That looks yummy, I’m going to try this, love Feta and Shrimp and think they would taste amazing together.


  8. on October 31, 2011 at 07:35 Newyorkerbyheart

    Uhmm, det ser vel nok lækkert ud! Det må på min liste over retter der skal prøves 🙂

    Mange hilsner
    Birthe



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