Shrimp and Cheese Mini Quiches

Name: Shrimp and Cheese Mini Quiches
Prep time: 10 min
Total time: 45 min
Yield: 12
Cuisine: French
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count); 9-10 large raw shrimp; 1 tablespoons of oil; 1 cup of chopped onion; 2 cloves of garlic; 1/2 cup of green pepper, chopped; 1/2 cup of orange pepper, chopped; 1/2 teaspoon of ground chili pepper (optional); 2 green chives, chopped; 1/2 cup cream; 4 ozs cream cheese; 4 eggs; 1/2 cup grated parmesan cheese

Save Recipe

Prep 10 min
Total 45 min
Ingredients 13
Servings 12

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

I made these mini quiches for the first time with king crab for a get-together with friends and they were a huge success! I’ve been dying to make them again because they are so versatile and simple, but I wanted to use shrimp this time. You can use whatever filling you like: prosciutto, bacon, chorizo, corn, spinach, etc.

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
9-10 large raw shrimp
1 tablespoons of oil
1 cup of chopped onion
2 cloves of garlic
1/2 cup of green pepper, chopped
1/2 cup of orange pepper, chopped
1/2 teaspoon of ground chili pepper (optional)
2 green chives, chopped
1/2 cup cream
4 ozs cream cheese
4 eggs
1/2 cup grated parmesan cheese

Directions

1

Using a round cookie cutter (3 1/2 inches), cut 12 circles out of the pie crust and set aside.
2

Spray a little bit of cookie spray into quiche molds. Fit the 12 pie rounds into each mold with your fingers and cut off the excess dough. Poke the bottom with a fork.
3

Heat the oil in a saucepan and stir fry the garlic over medium heat without burning. Add the onions, salt and pepper, sauté for 3 minutes or until the onion is translucent. Incorporate the shrimp and peppers; cook them for another 3 minutes. Remove and strain the excess water.
4

Combine the eggs, cream cheese, cream, chili pepper, salt and pepper in a blender.
5

In a large container, mix the cooked onions, shrimps, and parmesan cheese and be sure to mix them well.
6

Fill each mold with approximately 1/2 cup of the mixture and bake for 28-30 minutes at 375°F. Serve hot.

Expert Tips

tip 1
Substitute shrimp with king crab, 8 strips of bacon, or simple use vegetables like spinach or broccoli.
tip 2
You can also substitute cream cheese with Havarti or mozzarella.
tip 3
It’s important not to fill the molds all the way to avoid spillage. If liquid gets out, the molds will stick.
tip 4
The recipe also works for one large quiche.
tip 5
If you don’t have quiche molds you can also use a mold for 12 cupcakes or 24 mini cupcakes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I made these mini quiches for the first time with king crab for a get-together with friends and they were a huge success! I’ve been dying to make them again because they are so versatile and simple, but I wanted to use shrimp this time. You can use whatever filling you like: prosciutto, bacon, chorizo, corn, spinach, etc.