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Shrimp and Cheese Mini Quiches

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  • Prep 10 min
  • Total 45 min
  • Ingredients 13
  • Servings 12
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I made these mini quiches for the first time with king crab for a get-together with friends and they were a huge success! I’ve been dying to make them again because they are so versatile and simple, but I wanted to use shrimp this time. You can use whatever filling you like: prosciutto, bacon, chorizo, corn, spinach, etc.
by Jeannette Quiñones Cantore
Updated Apr 28, 2021
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 9-10 large raw shrimp
  • 1 tablespoons of oil
  • 1 cup of chopped onion
  • 2 cloves of garlic
  • 1/2 cup of green pepper, chopped
  • 1/2 cup of orange pepper, chopped
  • 1/2 teaspoon of ground chili pepper (optional)
  • 2 green chives, chopped
  • 1/2 cup cream
  • 4 ozs cream cheese
  • 4 eggs
  • 1/2 cup grated parmesan cheese

Directions

  •  
    1
    Using a round cookie cutter (3 1/2 inches), cut 12 circles out of the pie crust and set aside.
  •  
    2
    Spray a little bit of cookie spray into quiche molds. Fit the 12 pie rounds into each mold with your fingers and cut off the excess dough. Poke the bottom with a fork.
  •  
    3
    Heat the oil in a saucepan and stir fry the garlic over medium heat without burning. Add the onions, salt and pepper, sauté for 3 minutes or until the onion is translucent. Incorporate the shrimp and peppers; cook them for another 3 minutes. Remove and strain the excess water.
  •  
    4
    Combine the eggs, cream cheese, cream, chili pepper, salt and pepper in a blender.
  •  
    5
    In a large container, mix the cooked onions, shrimps, and parmesan cheese and be sure to mix them well.
  •  
    6
    Fill each mold with approximately 1/2 cup of the mixture and bake for 28-30 minutes at 375°F. Serve hot.

Expert Tips

  • tip 1
    Substitute shrimp with king crab, 8 strips of bacon, or simple use vegetables like spinach or broccoli.
  • tip 2
    You can also substitute cream cheese with Havarti or mozzarella.
  • tip 3
    It’s important not to fill the molds all the way to avoid spillage. If liquid gets out, the molds will stick.
  • tip 4
    The recipe also works for one large quiche.
  • tip 5
    If you don’t have quiche molds you can also use a mold for 12 cupcakes or 24 mini cupcakes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I made these mini quiches for the first time with king crab for a get-together with friends and they were a huge success! I’ve been dying to make them again because they are so versatile and simple, but I wanted to use shrimp this time. You can use whatever filling you like: prosciutto, bacon, chorizo, corn, spinach, etc.
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