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Sea flavored quiche with shrimp and peas

17/11/2023

The sea flavored quiche with shrimp and peas is a delicious variant of the classic French quiche, with a touch of Italian flavor. Perfect for an elegant lunch or a light dinner.

Ingredients

  • 1 roll of ready-made brisée or puff pastry (or, if you prefer to make it at home, 200g of flour, 100g of cold butter, a pinch of salt, and 3-4 tablespoons of cold water)
  • 300g of shelled and cleaned shrimp
  • 200g of fresh or frozen peas
  • 4 eggs
  • 200ml of fresh cream
  • 100ml of milk
  • 1 small onion
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Aromatic herbs to taste (for example parsley or chives)
  • Grated cheese (optional, for a more Italian version you can use Parmesan or Pecorino)

Preparation

  1. If making the brisée dough at home, start by mixing flour and salt. Add cold butter, cubed, and quickly work the mixture until you get a crumbly dough. Add cold water and form a ball. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
  2. Roll out the brisée or puff pastry in a previously greased or parchment paper-lined quiche pan.
  3. Prick the bottom with a fork and blind bake in a preheated oven at 180°C for about 10 minutes.
  4. In the meantime, sauté the finely chopped onion in a drizzle of extra virgin olive oil. Add the shrimp and let them sauté for a few minutes, then add the peas. Sauté everything in the pan for another 5 minutes.
  5. In a bowl, beat the eggs with cream and milk. Add salt and pepper to taste.
  6. Distribute the shrimp and pea sauté evenly over the quiche base.
  7. Pour the egg, milk, and cream mixture over the shrimp and peas. Add grated cheese if desired.
  8. Bake the quiche at 180°C for 30-35 minutes or until the filling has set and the surface is golden brown.
  9. Once baked, let it rest for a few minutes before serving. You can garnish with freshly chopped aromatic herbs.

Trivia

Quiche is a savory pie of French origin, born in Lorraine. The term “quiche” comes from the Lorraine dialect “küchen,” meaning cake. It lends itself to endless variations, like this one that showcases sea flavors, a touch of creativity that blends with the Italian tradition of using shrimp and peas in pasta and risotto dishes.