Smoked Salmon Quiche & Butter Shrimp with Orzo
A refined global seafood dish combining a creamy smoked salmon quiche with buttery shrimp served over tender orzo. Perfect for elegant brunches, dinner parties, or gourmet comfort meals.
Equipment
- 1 Oven
- 1 9-inch quiche pan
- 1 Mixing bowls
- 1 Non-stick skillet
- 1 Saucepan
- 1 measuring cups
- 1 Measuring spoons
Ingredients
- For the Smoked Salmon Quiche
- 1 prepared pie crust
- 5 oz smoked salmon sliced
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup grated Gruyère cheese
- 1 tbsp fresh dill chopped
- Salt to taste
- Black pepper to taste
- For the Butter Shrimp & Orzo
- 12 large shrimp peeled and deveined
- 3 tbsp unsalted butter
- 1 cup orzo pasta
- 2 cups seafood or chicken broth
- 2 cloves garlic minced
- 1 tbsp olive oil
- Lemon zest to taste
- Fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Place the pie crust into the quiche pan and set aside.
- In a bowl, whisk eggs, cream, milk, salt, and pepper until smooth.
- Arrange smoked salmon evenly in the crust, sprinkle with dill and Gruyère cheese.
- Pour egg mixture over filling. Bake for 35-40 minutes until set and lightly golden. Rest for 10 minutes.
- Meanwhile, bring broth to a boil, add orzo, reduce heat and simmer until tender. Drain if needed.
- Heat olive oil and 1 tablespoon butter in a skillet. Sauté garlic briefly.
- Add shrimp, season with salt and pepper, cook 2-3 minutes per side.
- Stir in remaining butter and lemon zest, spooning sauce over shrimp.
- Serve quiche slices with orzo topped with butter shrimp and parsley.
Notes
- Substitute smoked trout or hot-smoked salmon for variation.
- Use spinach or leeks for added vegetables in the quiche.
- Serve with a crisp green salad or chilled white wine for a complete meal.