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Prawn Quiche

Name: Prawn Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Prawn Quiche
Ingredients: 320 g ready rolled shortcrust pastry; 200 g cooked cold water prawns; 3 large eggs; 150 ml double cream; 100 ml whole milk; 100 g grated cheddar cheese; 1 tablespoon fresh chopped dill; 1 pinch salt; 1 pinch black pepper

Prawn Quiche is a light and tasty dish that works well for lunch or a simple dinner. It combines tender seafood with a creamy custard inside a crispy pastry shell. This meal is very quick to prepare if you use ready-made pastry from the supermarket. You can serve it warm or cold with a fresh side salad.

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Why you should try prawn quiche

This prawn quiche is a great way to enjoy seafood in a savoury tart format. The texture of the prawns stays firm while the egg mixture becomes soft and velvety. It is a reliable recipe that feels special without requiring hours of work in the kitchen. You can easily adjust the seasoning or herbs to suit your own personal taste.

Follow these 4 steps for prawn quiche

Step 1

Prepare pastry: Preheat your oven to 200 degrees Celsius and line the tart tin with the shortcrust pastry. Prick the base with a fork and line it with baking parchment and beans. Blind bake the pastry for 10 minutes then remove the beans and bake for 5 more minutes.

Step 2

Mix filling: In a large bowl, whisk the eggs with the double cream and whole milk until smooth. Stir in the chopped dill and season the mixture with salt and pepper. This liquid base will hold the prawns and cheese together as it bakes.

Step 3

Add ingredients: Scatter the cooked prawns and half of the grated cheese evenly over the bottom of the pre-baked pastry case. Pour the egg and cream mixture over the prawns until the case is nearly full. Sprinkle the remaining cheese over the top to create a golden crust.

Step 4

Bake quiche: Place the prawn quiche back into the oven and bake at 180 degrees Celsius for 20 to 25 minutes. The filling should be set and the top should be lightly browned. Let it rest for a few minutes before slicing and serving.

Good advice for prawn quiche

Always drain the prawns thoroughly before adding them to the tart case to prevent a soggy bottom. If you use frozen prawns, make sure they are fully defrosted and patted dry with kitchen paper. Blind baking the pastry is an essential step for a crispy prawn quiche as it seals the crust before the liquid is added.

You can swap the cheddar for gruyere or swiss cheese for a different flavour profile. Fresh dill is the traditional choice for seafood, but chives or parsley also work very well. Make sure not to overbake the custard, as it should still have a very slight wobble when it comes out of the oven.

You can also try these recipes: potato omelette, pasta with minced pork and cream or pasta salad with chicken and curry.

Ingredients

servings

Adjust quantity

320 g ready rolled shortcrust pastry
200 g cooked cold water prawns
3 large eggs
150 ml double cream
100 ml whole milk
100 g grated cheddar cheese
1 tablespoon fresh chopped dill
1 pinch salt
1 pinch black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1883 kJ / 450 kcal
Fat:35 g
- of which saturates:18 g
Carbohydrates:20 g
- of which sugars:2 g
Protein:15 g
Fibre:1 g
Salt:800 mg

Yes, you can freeze this prawn quiche once it has cooled down completely. Wrap it tightly in cling film or foil and store it for up to two months. Defrost it in the fridge overnight before reheating it in the oven to keep the pastry crisp.

How do I prevent a prawn quiche from becoming watery?

Watery filling often comes from prawns that have not been dried properly. Use a clean cloth or paper towel to remove all excess moisture from the prawns before placing them in the shell. Also, ensure you use full-fat cream and milk to help the prawn quiche custard set firmly.

What should I serve with a prawn quiche?

A prawn quiche is perfect when served alongside a simple green salad with a light lemon dressing. You could also offer boiled new potatoes or a selection of steamed seasonal vegetables for a fuller meal. It is also a popular choice for a cold picnic buffet.