Bayou Shrimp Quiche

Main Course

Recipe courtesy of The Evolution of Cajun and Creole Cooking by Chef John Folse

Serves 8

  • 2 cups 170-190 shrimp, peeled and deveined 
  • 3/4 cup heavy duty mayonnaise 
  • 3 tbsps flour 
  • 4 eggs, beaten 
  • 1 3/4 cup heavy whipping cream 
  • 1/4 cup finely diced celery 
  • 1/4 cup finely diced red bell pepper 
  • 1 tbsp diced garlic 
  • 1/4 cup julienned andouille sausage 
  • 1 12-ounce package grated Swiss cheese
  • salt and cracked black pepper to taste 
  • 2 9-inch pie shells, unbaked

Bayou Shrimp Quiche

Bayou Shrimp Quiche

Click image to enlarge


Preheat oven to 350 degrees F.

Par boil shrimp in lightly seasoned water until pink and curly. Drain and set aside. In a large mixing bowl, combine mayonnaise, flour, eggs and whipping cream. Using a wire whisk, blend well until all is incorporated. Fold in onions, celery, bell pepper, garlic, andouille, and Swiss cheese until all ingredients are well distributed. Season to taste using salt and pepper. Divide shrimp equally into the bottom of the two unbaked pie shells. Pour the quiche mixture over the shrimp and cook on center rack of oven for approximately one hour and fifteen minutes. Quiche will be done when mixture is well set. Allow to sit ten minutes and cut each pie into four equal serving pieces. Quiche may be served hot or cold.


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The type & amount of ONIONS is missing from the list of ingredients.