Jo Cunningham'S Shrimp-Pineapple Quiche
A savory shrimp and pineapple quiche with mozzarella, ginger, and water chestnuts, offering a sweet and spicy flavor profile perfect for brunch or light lunch.
Ingredients
Instructions
- Prepare the pie crust and chill it in a 10-inch deep pie pan.
- Layer the bottom of the crust with small shrimp, crushed pineapple, and water chestnuts.
- In a bowl, mix mozzarella cheese, finely grated fresh ginger, sugar, salt, and flour; sprinkle this mixture evenly over the layered ingredients.
- In another bowl, whisk together the heavy cream and eggs until well combined.
- Pour the cream and egg mixture over the layered ingredients in the pie.
- Sprinkle paprika over the top of the quiche.
- Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 30 minutes until set and golden.
Tips & Substitutions
For a flaky crust, consider using a mix of butter and shortening in your pie crust for added flavor. If you can't find small shrimp, diced larger shrimp will work as well. You could also substitute the Mozzarella cheese with Cheddar for a sharper taste. Fresh herbs like chives can enhance the flavor profile of this quiche beautifully.
Serving Suggestions
Serve this delightful shrimp-pineapple quiche warm or at room temperature. It pairs beautifully with a fresh green salad dressed with vinaigrette. For a complete meal, consider complementing it with Steve'S Macaroni Salad or a light fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place the quiche in a preheated oven at 350°F for about 15-20 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Jo Cunningham'S Shrimp-Pineapple Quiche contains roughly 417 calories, with 17g protein, 72g carbohydrates, and 8g fat. It is an excellent source of iron (48% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 842mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of canned?
Yes, fresh shrimp can be used in place of canned shrimp. Just be sure to cook and chop them into small pieces before layering them in the quiche. This will give you a fresher flavor and better texture.
How do I know when the quiche is done baking?
The quiche is done when the center is set and no longer jiggles when you gently shake it. It should also be golden brown on top. If you're unsure, a toothpick inserted in the center should come out clean.
Can I freeze the quiche?
Yes, you can freeze the quiche before baking it. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).