Shrimp and Vegetable Quiche
Recipe type: Entree
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10 servings
Quiche is a great leftover food. You can substitute any type of meat and vegetables that you like in this recipe. You only need to drain any excess cooking liquid which might prevent the quiche from setting up.
  • 2 frozen 9" pie crusts with the fluted edges (raised up above the edge of the pan)
  • 3 cups cooked, chopped vegetables of your choice. (I almost always use a chopped onion in this mixture for the flavor)
  • 1½ cup salad shrimp (you can use chopped cooked chicken or beef in place of shrimp)
  • 2 cups shredded cheese (your choice, but make sure it complements the meat and vegetables that you are using).
  • 8 eggs
  • 1½ cups milk
  • salt and pepper to taste
  1. Put 1½ cups of chopped cooked vegetables into the bottom of each pie crust.
  2. Top each pie with ¾ cup of cooked salad shrimp
  3. Sprinkle to top of each with 1 cup shredded cheese.
  4. In a mixing bowl, whisk together 8 eggs and 1½ cups milk. Add salt and pepper to taste.
  5. When well mixed, pour into pie pans. They should be very full. If they are not, sprinkle in some more cheese to fill them up. They will raise slightly during cooking.
  6. Place quiches onto a cookie sheet or sheet of foil in a 350 degree oven. (The pan or foil is in case they boil over while baking.)
  7. Bake for 50 - 60 minutes until the filling is set.
  8. Allow to rest for 10 minutes before cutting.
  9. This is delicious served warm or cold.
Recipe by Patty Cake's Pantry at