Seafood Quiche with Shrimp and Peas

The seafood quiche with shrimp and peas is a delicious variant of the classic French quiche, with a touch of Italian flavor. Perfect for an elegant lunch or a light dinner.

Ingredients

• 1 roll of ready-to-use shortcrust pastry or puff pastry (or, if you prefer to make it at home, 200g flour, 100g cold butter, a pinch of salt and 3-4 tablespoons of cold water)
• 300g peeled and cleaned shrimp
• 200g fresh or frozen peas
• 4 eggs
• 200ml fresh cream
• 100ml milk
• 1 small onion
• Salt and pepper to taste
• Extra virgin olive oil
• Aromatic herbs to taste (for example parsley or chives)
• Grated cheese (optional, for a more Italian version you can use Parmesan or Pecorino)

Preparation

1. If making the shortcrust pastry at home, start by mixing the flour and salt. Add the cold butter cut into cubes and quickly work the dough until you obtain a crumbly mixture. Add the cold water and form a ball. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
2. Roll out the shortcrust or puff pastry into a quiche pan previously greased or lined with parchment paper.
3. Prick the base with a fork and blind-bake in a preheated oven at 180 °C for about 10 minutes.
4. Meanwhile, sauté the finely chopped onion in a drizzle of extra virgin olive oil. Add the shrimp and let them brown for a few minutes, then add the peas. Sauté everything in the pan for another 5 minutes.
5. In a bowl, beat the eggs with the cream and milk. Add salt and pepper to taste.
6. Distribute the shrimp and pea sauté evenly over the quiche base.
7. Pour the egg, milk and cream mixture over the shrimp and peas. Add the grated cheese if desired.
8. Bake the quiche at 180 °C for 30-35 minutes or until the filling has set and the surface is golden.
9. Once cooked, let it rest for a few minutes before serving. You can garnish with freshly chopped aromatic herbs.

Trivia

The quiche is a savory tart of French origin, born in Lorraine. The term “quiche” comes from the Lorraine dialect “küchen”, meaning cake. It lends itself to endless variations, like this one that showcases the flavors of the sea, a touch of creativity that blends with the Italian tradition of using shrimp and peas in pasta and risotto dishes.