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Cajun Shrimp Quiche


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Rate this recipe 4.5/5 (4 Votes)


  • premade frozen pie crusts {unbaked}
  • 4 large eggs
  • 1 1/4 cup half n’ half
  • 2 stalks celery, minced
  • 3 green onions, minced
  • 1 green bell pepper, small diced
  • 2 jalapenos, seeded and minced
  • 1 1/2 cups grated sharp cheddar cheese
  • 4 tbsp unsalted butter, melted
  • 1 tbsp Tony Chachere’s Cajun Seasoning
  • 1 tbsp Old Bay
  • 1 lb raw shrimp, peeled, deveined and tails off OR 1.5 lbs raw crawfish
  • 1 large tomato, thinly sliced


Adapted from


Step 1

Preheat oven to 325 degrees.

Chop the raw shrimp into bite sized pieces and set aside.

In a large bowl, whisk together {or beat together with an electric mixer} the eggs, melted butter and half n’ half. Add the celery, bell pepper, jalapenos, green onions and cheese and mix well.

Add the Tony Chachere’s and Old Bay and mix until incorporated. Stir in the shrimp.

Divide mixture evenly into two unbaked frozen pie crusts. On each quiche, place three tomato slices.

Bake quiches for 60-70 minutes until top is golden brown. Let cool completely before cutting.


1 hour 15 minutes

**I’ve found quiche is easier to slice when I bake it earlier in the day then place in the fridge until I’m ready to eat. This gives it time to set so it’s not as messy. You can reheat quiche in the microwave or oven.

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