MERMAN'S REVENGE RECIPE
SHRIMP MINI QUICHES
Flaky, golden pastry filled with tender shrimp, sautéed vegetables, spinach and creamy cheese. Merman's Revenge Lemon Pepper Seasoning and Cajun Style Hot Sauce bring bright citrus flavor and a little Cajun heat to these easy seafood appetizers.
LET'S COOK
DIRECTIONS
PREHEAT THE OVEN
Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin tin or mini tart pan with cooking spray or butter, making sure to coat the bottoms and sides of each cavity. This helps prevent the pastry from sticking and allows the finished quiches to be removed easily.
PREPARE THE PASTRY SHELLS
Unroll the pie crusts onto a lightly floured work surface. Using a round biscuit cutter or drinking glass, cut circles large enough to fit into the muffin tin cavities. Gently press each pastry round into the bottom and up the sides of the prepared pan, forming a small cup. Avoid stretching the dough too thin. If using prepared mini tart or puff pastry rounds, fit them into the pan according to their size.
PREPARE THE SHRIMP
If using frozen cooked shrimp, thaw completely and drain away any excess liquid. Pat the shrimp dry with paper towels to remove surface moisture. If necessary, chop any larger shrimp into smaller pieces so they fit comfortably inside the pastry cups. Set the shrimp aside while preparing the vegetables.
SAUTÉ THE ONION & BELL PEPPER
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion or shallot and bell pepper. Sauté for approximately 3–4 minutes, stirring occasionally, until the vegetables soften and the onion begins to turn translucent. Avoid browning the vegetables too heavily, as they will continue cooking inside the quiches.
ADD THE GARLIC & SPINACH
Add the finely diced garlic to the softened onion and bell pepper mixture. Stir for approximately 30 seconds, until fragrant. Add the fresh spinach and continue cooking, gently folding the leaves into the vegetables until wilted. Remove the skillet from the heat and allow the mixture to cool slightly. Drain any excess liquid before assembling the quiches.
WHISK THE EGG CUSTARD
Crack 3 large eggs into a medium mixing bowl. Add ½ cup of milk, heavy cream or half-and-half. Whisk thoroughly until the eggs and dairy are completely combined and the mixture becomes smooth. This custard will hold the shrimp, vegetables and cheese together as the quiches bake.
ADD THE CHEESES
Add ½ cup of grated sharp white Cheddar cheese and 2 tablespoons of grated Parmesan cheese to the egg mixture. Stir until both cheeses are evenly distributed throughout the custard. The sharp Cheddar adds a rich, creamy flavor while Parmesan provides an additional savory finish.
SEASON THE CUSTARD
Add ½ tablespoon of Merman's Revenge Lemon Pepper Seasoning and 1 tablespoon of Merman's Revenge Cajun Style Hot Sauce to the egg and cheese mixture. Whisk until the seasonings are completely incorporated. The Lemon Pepper brings a bright citrus flavor, while Cajun Style Hot Sauce adds a tangy, garlicky kick to the filling.
FILL THE PASTRY SHELLS
Divide the sautéed onion, bell pepper, garlic and spinach mixture evenly among the prepared pastry shells. Add a portion of the cooked shrimp to each cup, spreading the filling evenly across the bottom. Avoid packing the shells too tightly so there is enough room for the egg custard.
POUR IN THE EGG & CHEESE MIXTURE
Carefully spoon or pour the seasoned egg custard over the shrimp and vegetables in each shell. Fill each pastry cup approximately three-quarters full, allowing space for the custard to expand slightly during baking. Make sure the cheese and egg mixture is distributed evenly between the quiches.
BAKE UNTIL GOLDEN
Place the filled muffin tin into the preheated 350°F oven. Bake for approximately 20–25 minutes, or until the pastry edges are golden brown and the egg custard is fully set in the center. The quiches should be firm with no liquid egg remaining. Smaller mini tart versions may cook more quickly, so begin checking them a few minutes earlier.
COOL & REMOVE FROM THE PAN
Remove the muffin tin from the oven and allow the quiches to rest for approximately 5 minutes. This gives the custard time to firm up and makes the pastry easier to handle. Run a small knife gently around the edges of each quiche, then carefully lift them from the pan.
SERVE & ENJOY
Arrange the Shrimp Mini Quiches on a serving platter and serve warm or at room temperature. Each quiche combines flaky pastry, tender shrimp, creamy cheese and sautéed vegetables with the bright flavor of Lemon Pepper and Cajun Style Hot Sauce.
MADE WITH
LEMON PEPPER SEASONING
Bright lemon flavor and savory black pepper bring a fresh, citrusy contrast to the rich egg custard, creamy cheese and tender shrimp. Lemon Pepper Seasoning adds a delicious layer of flavor to these bite-sized seafood appetizers.
EXPLORE LEMON PEPPER →
MADE WITH
CAJUN STYLE HOT SAUCE
Tangy, garlicky and full of Cajun flavor, this hot sauce adds a lively kick to the creamy shrimp and cheese filling. Mixed directly into the custard, it brings just the right balance of heat and savory flavor to every bite.
EXPLORE CAJUN STYLE HOT SAUCE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE SHRIMP DRY
Pat the cooked or thawed shrimp thoroughly dry before assembling the quiches. Removing excess moisture helps prevent a watery filling and keeps the pastry from becoming soggy.
DON'T OVERFILL THE PASTRY
Fill each pastry shell approximately three-quarters full. Leaving a little room at the top allows the egg custard to rise slightly during baking without spilling over the edges.
LET THEM REST BEFORE SERVING
Allow the quiches to rest in the muffin tin for about 5 minutes after baking. This helps the custard finish setting and makes the quiches easier to remove without breaking the pastry.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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