Pink Shrimp & Pancetta Quiche


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You may remember our Crab and Bacon Quiche recipe from a while back.  This is an easy thing to pull together and it’s perfect for lunch, brunch, or dinner.  Just add a side salad or a cup of soup and you’re all set!  You can pretty much use anything you have on hand.  I had some Smoked Gouda leftover from the holidays that hadn’t been eaten and some pancetta in the fridge… you can use any cheese you like or happen to have.  I made a Pink Shrimp & Pancetta Quiche last week and our friend Libby from styled it and photographed the finished product for me!

NOTE:  For this and other savory pie recipes, I replace half of the flour in the following recipe with yellow cornmeal.  If you do not want to do this, go ahead and use 1-1/2 cups of flour and omit the cornmeal.  For this particular recipe, I used half yellow cornmeal and half gluten-free flour… which makes this gluten-free!


Basic Pie Crust:

  • 3/4 cup gluten-free flour
  • 3/4 cup yellow cornmeal
  • 1/4 teaspoon fine salt
  • 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces
  • 4 tablespoons vegetable shortening
  • 4 to 5 tablespoons ice water


Put flour and salt into a medium size bowl.  Cut in the shortening/butter using a fork or a pastry blender until all the pieces are smaller than peas and it reminds you of a wet sandy mixture.  Add the ice water one tablespoon at a time until it comes together into a ball.  If you DO opt to add cornmeal, you might need a little more water to get it to form a ball.  Just add it a little bit at a time.  Shape it into a disc, cover it in plastic wrap, and refrigerate for at least 30 minutes.  (You can do this a day ahead, too!)  Roll it out and place in your pie dish.  You can also do this in a stand mixer or food processor if you feel like washing it.  You can also just skip ALL of this and buy a prepared pie crust.

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On to the quiche…

Pink Shrimp & Pancetta Quiche:

  • 4 eggs, beaten
  • 1 cup half & half
  • 8 ounces shrimp  (peeled, deveined, chopped, and cooked)
  • 4 ounces pancetta  (chopped)
  • 1 cup shredded cheese 
  • 1 small onion  (diced)
  • 1/2 teaspoon pepper
  • fresh thyme

Preheat your oven to 350 degrees and gather your ingredients.  I did not add salt to the quiche because the cheese and pancetta already have so much salt.

Sauté the onion and pancetta until the onions are soft and the pancetta has a little color to it.  Mix together the remaining ingredients and stir in the onions and pancetta last (so it has a chance to cool off and doesn’t cook the eggs).  Pour the mixture into your prepared pie crust.

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Bake at 350 degrees for around 45 minutes.  As soon as the center is set (not wiggly) and it’s brown and bubbly, it’s done.  Let it sit for about 15 minutes before you slice it.  The possibilities are almost endless with this.  You can use cooked shrimp, cooked lobster, and any combination of cheeses!  Enjoy!!  We topped ours with some fresh local tomatoes and organic microgreens.

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