Shrimp & Asparagus Quiche with 4 cheeses

This protein-packed shrimp quiche is the ultimate way to celebrate spring. It’s loaded with four cheeses, fresh asparagus, and tender shrimp. You can prep it in just 10 minutes, then pop it in the oven. Whether you’re making brunch for a crowd or treating yourself midweek, this cheesy quiche is a guaranteed hit.

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We’re big fans of seafood, and shrimp is always at the top of the list. It’s low in calories, high in protein, and full of nutrients like selenium, B12, iodine, and choline. The only downside is that shrimp contains a fair amount of cholesterol. If your HDL is high and LDL is low, it’s not something to stress about.

This quiche works well for brunches, holidays like Mother’s Day, or any time you want to serve something that feels a little special.

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What You Need

• Pie crust: Use store-bought or homemade. The recipe is included below.
• Eggs: Farm-fresh, free-range eggs are our go-to.
• Milk or cream: Half-and-half or heavy cream adds extra richness.
• Cheese: Mix your favorites. Try cheddar, gouda, mozzarella, and a little sharp cheese.
• Shrimp: Use any size you have. Cooked and cooled before mixing in.
• Asparagus: Choose fresh, young stalks for the best texture and flavor.
• Dill: Dried or fresh dill adds great flavor to the shrimp and asparagus.
• Nutmeg: A light grating adds warmth without overpowering.
• Salt and pepper: Season to taste with sea salt and freshly ground pepper.

How to Make it

How to Make Pie Crust

Pie crust is really ridiculously easy to do. You can use a store-bought pie crust if you don’t have time.

To Roll the Crust

How to Blind Bake the Crust

**For a single-crust pie.

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1. Blind bake the pie crust. This is a very important step. If the crust isn’t blind-baked, it will end up a soggy mess because of the moisture in the filling.
2. Poke holes all around the bottom of the crust with a fork to minimize the formation of bubbles. Spread a large sheet of parchment paper or waxed paper onto the crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use dried beans. Keep the beans for pie weights in a canning jar. Don’t use them for food.)
3. Bake the crust at 350°F for about 30 minutes.

For the Filling

Mix all of the ingredients together and pour them into the pre-baked pie crust.

Blanche the asparagus for just a couple of minutes.

Bake the quiche for 35-45 minutes. The edges of the quiche should be solid, but the inside should still have a slight wobble, similar to Jell-O in the center.

Let the quiche rest for about 10 minutes before slicing.

What to Serve with Quiche

• Simple green salad. We prefer a light vinaigrette, like this garlic scape vinaigrette or this fruity rhubarb vinaigrette.
• Slice of fresh, toasted bread like this homemade brioche or air-fried biscuits.
• Fresh fruit salad.
• Roasted or grilled vegetables.
• Potatoes like hash browns, home fries or sweet potato waffles.

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How to Store Leftovers

Wrap the pie plate well with plastic wrap and/or aluminum foil. Refrigerate for 3-4 days.

Don’t freeze leftovers. The texture will suffer. Consume leftovers in 3-4 days.

Helpful Tools

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

• pie weights
• pie server
• 9″ pie pan

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Please ask any questions or share your comments in the comments section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Originally published May 11, 2018. Updated June 22, 2025.

• Recipe Name: Shrimp Quiche with Asparagus and Four Cheeses
• Main Ingredients: Shrimp, eggs, fresh asparagus, cheddar, gouda, mozzarella, sharp cheese, milk or cream, dill, nutmeg.
• Crust: Store-bought or homemade pie crust
• Prep Time: 10 minutes
• Cook Time: 35 to 45 minutes
• Cooking Method: Oven-baked; shrimp is air-fried
• Best For: Spring brunch, Mother’s Day, holiday breakfasts, seafood lovers
• Special Features: High in protein, low in carbs, includes four cheeses, flexible cheese options, uses seasonal asparagus
• Diet Notes: Gluten content varies depending on the crust; dairy-rich; protein-packed.
• Storage Tips: Refrigerate for 3–4 days; not freezer-friendly
• Suggested Sides: Green salad with vinaigrette, fresh fruit, toast or brioche, roasted vegetables, hash browns