Shrimp Quiche

Shrimp Quiche (Räk Paj)


I made this quiche for our annual Crayfish Party, and it was a big hit. You can make it the night before if you are planning on a party and have a lot of work to do the next day, and the leftovers are amazing. It’s nice and creamy, and should be served lukewarm and with a green salad.


  • 20 ounces flour
  • 8 1/2 ounces butter
  • 2-3 tablespoons of water
  • 1 1/2 pounds of shrimp
  • 13 1/2 ounces shredded cheese
  • 6 eggs
  • 13 1/2 ounces milk
  • 6 1/2 ounces heavy whipping cream
  • Salt & pepper
  • 6 tablespoons of dill


1. Pour the flour into a big bowl.
Shrimp Quiche
2. Slice up the butter and let it sit in room temperature for a while to soften it up.
Shrimp Quiche
3. Mix the flour and butter. Add water and turn into a dough. Press into form and let it rest in fridge for about 30 min.
Shrimp Quiche
4. Turn on the oven to 400 F degrees. Bake in the middle for about 10 min.
5. Meanwhile, peel the fresh shrimp.
Shrimp Quiche
6. Chop the fresh dill.
Shrimp Quiche
7. Whip eggs, milk, cream, salt, pepper and dill.
Shrimp Quiche
8. Add the shrimp to the quiche crust. Make sure to cover the whole bottom of the crust.
Shrimp Quiche
9. Spread out the cheese on top of the shrimp.
Shrimp Quiche
10. Pour the egg mixture over the shrimp and cheese.
Shrimp Quiche
11. Bake in oven for about 40 minutes until the crust is golden brown.
Shrimp Quiche

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