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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 492 kcal
- Protein
- 20 g
- Carbohydrates
- 24 g
- Fat
- 35 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 654 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 193 mg
- Potassium
- 270 mg
- Calcium
- 226 mg
- Iron
- 2.1 mg
- Magnesium
- 32 mg
- Phosphorus
- 290 mg
- Zinc
- 1.8 mg
- Vitamin A
- 189 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.6 mg
- Folate
- 49 mcg
- Water
- 99 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Soggy bottom crust
Cause: Excess moisture from the green chilies or underbaked pastry
Fix: Cannot be fixed after pouring custard; ensure oven is fully preheated.
Prevention: Drain the chopped chilies thoroughly in a fine-mesh sieve before adding to the quiche.
Rubbery shrimp
Cause: Overcooking during the initial boiling phase
Fix: Cannot be fixed
Prevention: Remove shrimp from boiling water immediately at the 2-minute mark.
Cultural Context
While quiche is a French classic, this Mexican-inspired version infuses it with vibrant flavors common in Mexican cuisine. The addition of green chilies and the use of shrimp, a popular seafood in coastal Mexican regions, create a delightful fusion. It's a modern take that can be enjoyed as a flavorful appetizer or a light main course.
