Recipes/ Seafood

Cajun Shrimp Quiche

I am in serious food love over this Cajun shrimp {or crawfish if you have it!} quiche!

It’s Adam’s mom’s recipe and I always request it when I’m visiting! It’s such comfort food — cheesy, spicy deliciousness. She makes it with crawfish but I’ve searched high and low all over the Bay Area and there are no crawfish to be found. However, I’ve found that it tastes just as great when made with shrimp!

If the idea of shrimp quiche sounds odd to you, I urge you to try this and I promise you’ll be hooked after the first bite. It makes the perfect little dinner when paired with a simple salad and reheats great for quick weekday breakfasts on the run. My favorite part is obviously the crust! I’m a crust gal, if you didn’t know. I may or may not have a reputation of nibbling my way around quiches and pies when I was little and my mom wasn’t looking. Don’t tell me you’ve never done the same! I just can’t help myself.

Gotta love some Old Bay and Tony’s! There’s some serious spice in this quiche due to heaping tablespoons of both. I’m convinced everything good in life contains one of these seasonings or the other. Right?

And if you haven’t made Étouffée yet….STOP reading this and get thee to the kitchen! Now! Then, let’s discuss.

This recipe yields two quiches — one for you and one for a friend! And although I haven’t personally tried freezing a quiche yet, I’m sure it would work just fine. When you’re ready to eat you can just cover with tin foil and heat back up in the oven for about 45 minutes until hot.

Cajun Shrimp Quiche

makes 2 quiches

Print this Recipe!


2 premade frozen pie crusts {unbaked}

4 large eggs

1 1/4 cup half n’ half

2 stalks celery, minced

3 green onions, minced

1 green bell pepper, small diced

2 jalapenos, seeded and minced

1 1/2 cups grated sharp cheddar cheese

4 tbsp unsalted butter, melted

1 tbsp Tony Chachere’s Cajun Seasoning

1 tbsp Old Bay

1 lb raw shrimp, peeled, deveined and tails off OR 1.5 lbs raw crawfish

1 large tomato, thinly sliced


Preheat oven to 325 degrees.

Chop the raw shrimp into bite sized pieces and set aside.

In a large bowl, whisk together {or beat together with an electric mixer} the eggs, melted butter and half n’ half. Add the celery, bell pepper, jalapenos, green onions and cheese and mix well.

Add the Tony Chachere’s and Old Bay and mix until incorporated. Stir in the shrimp.

Divide mixture evenly into two unbaked frozen pie crusts. On each quiche, place three tomato slices.

Bake quiches for 60-70 minutes until top is golden brown. Let cool completely before cutting.


1 hour 15 minutes

**I’ve found quiche is easier to slice when I bake it earlier in the day then place in the fridge until I’m ready to eat. This gives it time to set so it’s not as messy. You can reheat quiche in the microwave or oven.

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  • jane
    January 30, 2013 at 3:46 am

    when do you put the shrimp back in? sounds yummy!

    • jenna
      January 30, 2013 at 7:29 am

      Right before you put it in the oven!

  • Emily Laliberte
    January 30, 2013 at 4:03 am

    I LOVE Old Bay…I use it in tons of stuff..just used it in my Crock Pot Beef Stew this week…GREAT Recipe!!

  • Angela @ Eat Spin Run Repeat
    January 30, 2013 at 4:29 am

    I love shrimp and spicy anything, so this sounds perfect! I don’t think crawfish are easy to come by here in Ontario either, so I’ll stick to the shrimp for now. Can’t wait to try this!

  • Anne
    January 30, 2013 at 4:36 am

    I have to admit, at first this sounded a bit odd, but then I realized cajun + quiche = the PERFECT meal for my sister, I can’t wait to make it for her!

  • Molly @ RDexposed
    January 30, 2013 at 5:08 am

    You left the seeds in the tomatoes? I remember quite a story from your book about that-

    • jenna
      January 30, 2013 at 7:29 am

      Hahahaha chef would be terribly upset… 😉

  • taylor @ taylormade
    January 30, 2013 at 5:23 am

    oh my gosh, yum. I love quiche, I love shrimp, I love cajun, I love cheesy anything… why didn’t I think of this?! plus, they look so pretty.

  • Heather @ Heather's Dish
    January 30, 2013 at 5:27 am

    heaven. pure heaven!

  • Kaitlin @4loveofcarrots
    January 30, 2013 at 6:17 am

    I am really into making quiches lately! This sounds fantastic!

  • Abby @ The Frosted Vegan
    January 30, 2013 at 6:18 am

    Oh my, yummm!

  • Erica {Coffee & Quinoa}
    January 30, 2013 at 6:28 am

    These look beautiful! Love the shots from above with the tomatoes.

  • megan @ whatmegansmaking
    January 30, 2013 at 6:49 am

    Gotta love quiche, although I’ve never had shrimp in quiche before. This looks great Jenna. Although I have to admit, I’m surprised that you’re a crust girl and you use pre-made pie crusts 😉 Any suggestions on which are the best brands that taste the most like homemade?

    • jenna
      January 30, 2013 at 7:31 am

      Shhhhhh I actually really don’t like making homemade pie crust! It’s just so time consuming and I have an affinity for the frozen kind’s crust (I know..I know). I do have a few pie crust recipes on here but I’ve found that “wholly wholesome” from Whole Foods is really great!

  • Sarah cook
    January 30, 2013 at 7:23 am

    This quiche looks amazing! I had never heard of Étouffée before…sounds like a spicy dream!

  • a farmer in the dell
    January 30, 2013 at 7:32 am

    how did you know I’ve been craving a good quiche recipe? This one sounds great and is absolutely beautiful!

  • joelle (on a pink typewriter)
    January 30, 2013 at 7:48 am

    I have never tried a quiche! I think it’s about time, although I must admit I’m not a seafood girl.

  • Caroline L.
    January 30, 2013 at 1:29 pm

    I had quiche for brinner last night! One of my favorite things ever. AND CRAWFISH – can’t wait until they’re in season again. Ooooh, you should have a crawfish boil at the wedding! 🙂

  • Kristen @ notsodomesticated
    January 30, 2013 at 2:37 pm

    Yum!! I love spicy shrimp recipes! This one looks delicious!

  • Jessica
    January 30, 2013 at 4:27 pm

    I love this – Old Bay is so addictive! Can’t wait to try this!

  • Moni Meals
    January 30, 2013 at 6:37 pm

    Sign me right up!!

  • Ashley@cupcakesncrunches
    January 30, 2013 at 6:53 pm

    Oh, this looks divine! I adore quiche and I haven’t made one in several months! This must be fixed pronto!

  • Julia {The Roasted Root}
    January 31, 2013 at 5:48 am

    I’m going BONKERS over this right now! BONKERS! We’re quiche fanatics up in here and I adore anything cajun and/or shrimp related. Seafood in my quiche please…yup! Can’t wait to get on this!

  • Laurie {Simply Scratch}
    January 31, 2013 at 6:26 am

    We are big Cajun fans… so this WILL be made! Love it!

  • sherri
    January 31, 2013 at 8:21 am

    woo hoo!! i now know what i’m bringing to the super bowl party. thank you, jenna!

  • Torrie @ a place to share...
    January 31, 2013 at 12:15 pm

    i must admit… i have NOT yet made Étouffée… but it has been on the t0-do list for for too long… thank you for the gentle push ;)…adding it to next week’s meal plan… THEN, i’ll make this :)…

  • Beth @ CraveableCleveland
    January 31, 2013 at 1:44 pm

    Sounds delicious!! I love quiche – it’s so delicious but quiche and salad also feels kind of fancy and delicate. Although I suppose adding old bay beefs things up a little :).

  • Pam
    January 31, 2013 at 5:36 pm

    Old Bay is great! And so is this recipe. I have shrimp in the freezer and now I know what to do with it! Thanks for the recipe, my friend!

  • Audrey
    January 31, 2013 at 7:02 pm

    I just started to visit your Site and love it

  • Sheila
    February 2, 2013 at 5:45 am

    Are you sure you used only four eggs for two pies? That doesn’t sound like enough.

    • jenna
      February 2, 2013 at 8:08 am

      Yep! It’s not a very egg heavy-quiche. In Texas they just call it “Shrimp Pie”

  • Shaina
    February 2, 2013 at 3:13 pm

    LOVE old bay seasoning! It is definitely one of the best spices ever

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  • cheryl
    August 16, 2014 at 6:27 am

    when i was in san francisco and couldn’t find crawfish, i’d get the little langostino tails (frozen) at trader joe’s on masonic. not sure if they still have them, but they were the closest thing i could find to crawfish there. i’ve seen crawfish at andronico’s, but the louisiana girl in me could NOT pay their prices for chinese crawfish when i *know* what the real thing should taste like and cost. the langostino works! thank you for the recipe.