cooking shrimp for quiche?

I would lightly saute them w/ veggies, just to get a little pink going. They can finish in the quiche.

I think this is a good question. I love shrimp, but it is indeed easy to overcook. As much as I love it, I don't care for it to cook from raw in my quiche. It will be done, but the flavor is overwhelming. Also, I prefer the shrimp texture better when it has seen a bit of hot oil in a skillet first.

So to answer, it will be fully done even if you don't cook on it first. To second part answer it, quiche overall tastes tastes better to me if you at least let the shrimp start to get some pink in a pan first.

I agree, sauté them lightly, leaving them a bit translucent and then add them to the quiche. The carry over and residual heat will easily continue to cook the shrimp to perfection.

I agree with the other chefs! I would saute it a bit before placing in the quiche. :-)

This one is my well-liked: Spinach Quiche factors: • a million cup shredded cheddar cheese • a million cup shredded Swiss cheese • a million frozen pie crust (9-inch) -- thawed • a million/2 cup real Sir Francis Bacon bits • 10 oz frozen chopped spinach -- thawed & drained • 3 eggs • a million cup heavy cream • a million teaspoon onion powder • a million/4 teaspoon white pepper • a million/4 teaspoon floor nutmeg guidelines: Preheat oven to 350F. In a medium bowl, combine the cheddar and Swiss cheeses. Sprinkle a million/2 of the mixture over the backside of the piecrust. Sprinkle with Sir Francis Bacon bits and spinach, then the the rest cheese. interior the comparable bowl, beat eggs, heavy cream, onion powder, and white pepper till thoroughly mixed. If including dried onions, sprinkle on the Sir Francis Bacon and spinach. Pour into the pie crust and sprinkle the right with nutmeg. Bake 40-40 5 minutes, or till filling is desperate. enable cool on a cord rack 5 minutes. decrease into wedges and serve.