Shrimp Quiche Lorraine

Rose M. Helle


I personally love shrimp anything, so as this is the Lenten season, what better time than to have Shrimp Lorraine ?


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 12 oz
    frozen or fresh shrimp (i used extra small)
  • 1-1/2 c
    shredded cheddar cheese
  • 1/3 c
    sliced green onion
  • 1
    10 inch baked pastry shell
  • 4
  • 1-1/2 c
    half and half
  • 1/2 tsp
  • 1 pinch
  • 1/4 tsp
  • 1/2 c
    coarsly chopped pecans

How to Make Shrimp Quiche Lorraine


  1. Be sure to pre-bake the pie shells as directed. Cook, shell, de-vein and dice shrimp. I used packaged cooked and deveined extra small shrimp (no tails). Dice for the recipe.
  2. Sprinkle shrimp, cheese and onions over bottom of baked pastry shell.
  3. Beat eggs slightly in a medium size bowl; beat in half and half, salt, cayenne and paprika. Pour over the shrimp and sprinkle with pecans. Bake at 325 for 50 minutes.
    Makes 2- 9 inch deep dish pies.

Printable Recipe Card

About Shrimp Quiche Lorraine

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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