Creamy Shrimp Quiche

Quiche gets a clever seafood twist here. Beyond the shrimp and nutty Swiss cheese, a spoonful of cocktail sauce goes right into the custard, lending a subtle tangy, faintly spicy lift that says seafood without overpowering it.

The shrimp get a quick sauté in butter and white wine first, which seasons them and adds a little brightness. Let them cool before stirring them into the eggs, so they don’t start to scramble the custard.

For the silkiest set, whisk the eggs and milk smooth before folding everything together. The recipe note is worth heeding: swap the milk for half-and-half or cream if you want a firmer, richer quiche that slices cleanly.

Bake just until the center is set with a slight jiggle. Overbake it and the custard turns rubbery and weepy instead of creamy.

Chef Tips

• Cool the sautéed shrimp before adding them to the eggs so they don’t scramble the custard.
• Use half-and-half or cream instead of milk for a firmer, richer quiche.
• Bake just until the center jiggles slightly; overbaking makes the custard rubbery.
• Let it rest 10 minutes after baking so it sets up and slices cleanly.

Variations

• Add sautéed mushrooms, spinach, or a pinch of Old Bay to the filling.
• Swap Swiss for Gruyère or sharp cheddar.
• Use crab or a mix of seafood in place of, or alongside, the shrimp.