Creamy Shrimp and Gruyère Quiche

1 h 20 min | intermediate | Mediterranean diet

Slice of creamy shrimp and Gruyère quiche on a white plate, showing pink shrimp pieces in a pale custard and a golden crimped crust; the remaining quiche sits behind with one slice removed on a marble surface.

Recipe by Eunice Published Feb 26, 2026

Prep Time	Cook Time	Total Time
30 min	50 min	1 h 20 min

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Introduction

This creamy shrimp and Gruyère quiche layers tender seafood with nutty Swiss-style cheese in a rich, silky custard.

It makes a gorgeous brunch centerpiece, an easy make-ahead lunch, or a cozy weeknight dinner with a simple green salad.

Close-up of a slice of shrimp and Gruyère quiche on a white plate, showing a golden, creamy custard with browned spots, whole shrimp on top, and a flaky crimped crust, sprinkled with chopped parsley.

How to Make Creamy Shrimp and Gruyère Quiche

Prep mode (keeps screen awake)

Make the shortcrust pastry dough

In a medium bowl whisk together the all-purpose flour and salt.
Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips.
Work until the butter pieces are about pea size and the mixture looks like coarse crumbs.
Sprinkle in the ice water, one tablespoon at a time, tossing gently with a fork after each splash.
Stop adding water when you can press the dough together and it holds in a rough ball.
Turn the dough onto a lightly floured counter and gently press it into a flat disk.
Wrap the disk well in plastic and chill in the refrigerator for at least 30 minutes.
Roll out and blind bake the crust

Preheat your oven to 375°F and place a rack in the lower third.
On a lightly floured surface roll the chilled dough into a circle about 12 inches across.
Gently ease the dough into a 9 inch pie plate, letting the excess hang over the rim.
Trim the edges, fold the overhang under, and crimp or press with a fork as you like.
Prick the bottom of the crust all over with a fork to prevent big bubbles.
Line the crust with parchment paper and fill with pie weights, dried beans, or uncooked rice.
Bake the crust for 15 minutes, then carefully lift out the parchment and weights.
Return the bare crust to the oven and bake another 5 to 7 minutes until the bottom looks dry.
Set the crust on a wire rack to cool slightly while you prepare the filling.
Cook the shrimp filling

Heat the olive oil in a large skillet over medium heat.
Add the minced shallot and cook, stirring often, until softened and fragrant, about 2 to 3 minutes.
Stir in the garlic and cook just until it smells very fragrant, about 30 seconds.
Add the shrimp, paprika, black pepper, and 1/2 teaspoon salt, and spread the shrimp in a single layer.
Cook the shrimp only 60 to 90 seconds, just until they start turning pink on the outside.
Remove the skillet from the heat immediately so the shrimp do not overcook.
Remember, they will finish cooking later in the oven and should stay tender, not rubbery.
If you fully cook the shrimp now, they will turn rubbery after baking in the custard.
Let the shrimp mixture cool for several minutes while you prepare the custard.
Prepare the custard and cheese mixture

In a medium bowl whisk the eggs until the yolks and whites look fully combined.
Whisk in the heavy cream, whole milk, 1/4 teaspoon salt, and a pinch of nutmeg.
Stir in the chopped fresh parsley to add color and freshness.
Fold the grated Gruyère cheese into the custard, reserving a small handful for sprinkling on top.
Assemble and bake the quiche

Reduce the oven temperature to 350°F if it is still at 375°F from blind baking the crust.
Set aside several of the prettiest shrimp to decorate the top of the quiche later.
Spread the remaining shrimp and shallot mixture evenly over the bottom of the warm crust.
Give the custard a quick whisk, then pour it slowly over the shrimp, filling the crust almost to the rim.
Gently arrange the reserved shrimp on top in a decorative pattern for the best look.
Sprinkle the remaining Gruyère over the surface, focusing on any bare spots.
Set the pie plate on a baking sheet to catch drips and make handling easier.
Bake the quiche for 30 to 35 minutes, until the center looks just set and barely jiggles.
If the crust browns too quickly, shield the edges with a ring of foil.
Let the quiche cool on a rack for at least 15 minutes before slicing and serving.

Overhead view of a baked shrimp and Gruyère quiche in a fluted golden crust on a white plate. Pink shrimp are arranged across the creamy, lightly browned custard, sprinkled with chopped herbs and paprika, on a marble countertop.

Substitutions

Replace Gruyère with Emmental (Swiss cheese), 1:1: Emmental has a similar nutty, mellow flavor and creamy melt, so it keeps the quiche balanced and silky. Use it as a 1:1 replacement for Gruyère, and you will get that same classic French-style feel with slightly gentler flavor.
Replace Gruyère with Jarlsberg, 1:1: Jarlsberg tastes mild, buttery, and just a little sweet, which flatters the sweetness of the shrimp. Swap it in cup for cup, and you will get beautiful browning and a smooth, custardy texture without overwhelming the seafood.
Replace Gruyère with white sharp cheddar, 3/4 cup for 1 cup: White sharp cheddar brings a bolder, more tangy flavor and melts beautifully, giving a punchier, pub-style quiche. Use 3/4 cup instead of a full cup, so the cheddar does not overpower the delicate shrimp flavor.

Close-up of a slice of creamy shrimp and Gruyère quiche on a white plate, showing a flaky golden crust and custard filling with visible pink shrimp and a light herb sprinkle; the remaining quiche is blurred in the background.

Tips

Keep the butter and dough very cold: Cold butter gives the crust great flakiness and lift. If your kitchen is warm, chill the rolled crust again before blind baking.
Use small shrimp for better texture: Small shrimp stay tender through baking and fit nicely into each slice. If you only have large shrimp, cut them into bite-size pieces after searing.
Avoid overbrowning the crust: Check the quiche at the 20 minute mark and tent the edges with foil if needed.
Season the custard lightly: Gruyère and shrimp both bring salt, so resist adding more than the recipe states. You can always sprinkle a little flaky salt on slices after baking if you like.
Bake until just set, not firm: Pull the quiche when the center still has a slight wobble, since it continues cooking from residual heat.

Nutrition Facts ^*

Energy	359	kcal
Protein	14	g
Total Fat	26	g
Carbohydrates	17	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the quiche crust from getting soggy on the bottom?: Blind baking the crust is the most important step for preventing a soggy bottom. Bake it until the base looks dry and lightly golden before you add the shrimp and custard. Let the crust cool a few minutes, so steam escapes instead of getting trapped.
Can I use frozen shrimp for this quiche?: Yes, frozen shrimp work very well here as long as you thaw and drain them fully first. Pat them very dry with paper towels so they sear instead of steaming in the pan.
Can I make this quiche ahead of time?: You can bake the quiche up to one day ahead, cool it, and refrigerate it well covered. Reheat slices in a 325°F oven until warmed through, about 15 minutes, so the crust stays crisp.
What if my custard puffed a lot or cracked on top?: That usually means the quiche baked a little too long or at too high a temperature. Next time, start checking early and pull it when the center still has a slight jiggle. Small cracks are normal, though, and will not affect flavor or texture much.