Equipment
Ingredients
Base
- 1 pie pastry
Filling
- 225 g shrimp, shelled and deveined
- 48 g green chilies, chopped
- 115 g cheese, grated
- 180 ml light cream
- 3 egg
- 10 g chives, chopped
- 1 g salt
Topping
- 80 ml sour cream
- 30 ml taco sauce
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
Line a 23 or 25 cm (9 or 10 inch) pie plate with the pastry dough.
Bring a pot of water to a boil, add the shrimp, and cook for 2 minutes until pink.
Drain the shrimp thoroughly.
Finely chop eight of the cooked shrimp and set the remaining whole shrimp aside for garnish.
Spread the chopped shrimp over the pastry, then layer with green chilies and grated cheese.
Whisk the light cream, eggs, chives, and salt in a mixing bowl until combined.
Pour the cream mixture into the pie shell over the layered ingredients.
Bake at 220°C (425°F) for 15 minutes.
Reduce the oven temperature to 150°C (300°F) and bake for another 35 minutes until the filling is set.
Remove from the oven and let the quiche rest for 15 minutes.
Place six dollops of sour cream on the quiche, dip the reserved shrimp in taco sauce, and place one shrimp on each dollop before slicing.
Chef's Notes
- Ensure the eggs and cream are at room temperature for a smoother custard emulsion.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly to prevent freezer burn.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to maintain crust texture.
