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Shrimp Cocktail Quiche

Shrimp Cocktail Quiche. Make this easy recipe as a larger quiche for brunch or lunch or make them as mini quiche for parties or as a dinner party appetizer.

Shrimp Cocktail Quiche close up photo of a mini quiche on a white plate

Shrimp Cocktail Quiche

Here’s a very versatile recipe that works well in these little individual portions as an appetizer course at a dinner party. You can also make it as a full size quiche to serve as a quick workday lunch or dinner.

On the weekend this is a tasty dish to serve when entertaining guests at a great weekend brunch.

Puff pastry for quiche.

Puff pastry for a n 8×8 quiche.

You can make this as a larger quiche, enough to feed 4 people at lunch or brunch. You will only need 1 sheet of the puff pastry for this purpose but if you need more servings, make it in 2 pans and double the filling amount.

Of course you can always just make regular pastry and bake it in a traditional pie pan, like in this Grilled Vegetable Quiche Recipe.

Grilled vegetable quiche, featured square image of slice on a plate with side salad in the background.

Grilled vegetable quiche

 

Like this Sweet Mustard Sauce recipe?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on InstagramPlus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Shrimp Cocktail Quiche photo with title text added for Pinterest

Shrimp Cocktail Quiche

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Shrimp Cocktail Quiche close up photo of a mini quiche on a white plate
Yield: 12 mini quiches

Shrimp Cocktail Quiche

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Shrimp Cocktail Quiche. Make this easy recipe as a larger quiche for brunch or lunch or make them as mini quiche for parties or as a dinner party appetizer.

Ingredients

  • 1 pound frozen puff pastry
  • FOR THE FILLING
  • 1 pound shrimp
  • 2 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper to season
  • 3 tbsp chopped dill or tarragon
  • 8 large eggs
  • 1/2 cup whipping cream
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • FOR THE SPICY QUICK TOMATO COMPOTE
  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes diced
  • 2 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 1/2 tsp crushed chili sauce or chili flakes
  • salt and pepper to season

Instructions

Roll out the puff pastry and cut it into twelve 4 inch squares. (6 per sheet, they don't have to be exactly square, mine are more rectangular, I just make them fit.)

Place the squares into lightly greased muffin tins, making sure the pastry is pushed into the bottom corners.

Chill in the refrigerator for a few minutes while you prepare the filling.

TO PREPARE THE FILLING

Heat the butter and olive oil over medium high heat in a sauté pan.

Quickly sauté the shrimp for only a minute or two, adding the salt and pepper to season.

A very light sauté is all that is needed. Be careful not to over cook the shrimp at this point.

Remove from heat and toss in the chopped herbs. Let cool for a few minutes.

Reserve at least a dozen shrimp to garnish the quiche and divide the remaining shrimp evenly into the prepared pastries in the muffin cups.

Whisk together the eggs, whipping cream, salt and pepper.

Pour the egg mixture over the shrimp and herbs in the muffin tins.

Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 7-10 minutes or until the eggs have just set.

Allow to rest for 5 minutes before removing from the pans. Serve with Spicy Quick Tomato Compote.

For a full size 9 inch quiche in a pie pan, bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 20-25 minutes or until the eggs have just set.

TO PREPARE THE SPICY QUICK TOMATO COMPOTE

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.

Continue to cook, stirring often, until the tomatoes soften and the compote reduces to a jam-like consistency.

Add the balsamic vinegar in the final minute or two of cooking before serving.

Notes

You can make this as a larger quiche, enough to feed 4 people at lunch or brunch. You will only need 1 sheet of the puff pastry for this purpose but if you need more servings, make it in 2 pans and double the filling amount.

Nutrition Information

Yield

12

Serving Size

1 mini quiche

Amount Per Serving Calories 511Total Fat 35gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 24gCholesterol 228mgSodium 794mgCarbohydrates 30gFiber 2gSugar 8gProtein 20g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


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