Creamy Shrimp and Gruyère Quiche

How to Make Creamy Shrimp and Gruyère Quiche

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.