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!

Ingredients:

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

Directions:

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.

Time:

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.