Shrimp, Asparagus, and Gruyere Quiche
Prep time
Cook time
Total time
Serves: 8
  • 1 refrigerated pie crust
  • 2 tablespoons butter
  • ⅔ cup chopped shallots
  • 12 asparagus tips, trimmed to 4 inches
  • 1½ cups small shrimp, peeled and deveined
  • 4 large eggs
  • ⅔ cup half and half
  • ⅓ cup whole milk
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly grated or ground nutmeg
  • 1½ cups shredded gruyere
  1. Preheat oven to 450°F. Bake crust until light golden brown, about 17 minutes. Reduce oven temperature to 325°F.
  2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add shrimp; sprinkle with salt and pepper and sauté until shrimp is tender and just pink, about 5 minutes. Transfer to plate; spread out to cool slightly.
  3. Whisk eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup gruyere cheese and shrimp/shallot mixture. Pour filling into crust. Sprinkle remaining ½ cup cheese over quiche and arrange asparagus tips around the top.
  4. Bake quiche until puffed, golden brown, and just set in center, about 50 minutes. Cool 30 minutes. Cut into wedges.
* I used a frozen pre-made crust already in a pan, but you can make your own or use a store bought and roll in out and put it in your own dish.
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