A delightful quiche combining shrimp, vegetables, and a creamy filling, perfect for brunch or a light dinner.
Preheat your oven to 400°F.
Preheating ensures even cooking and a properly baked crust.
Place the pie crust in a pie dish, line it with pie weights, and bake for 10 minutes. Remove the weights and reduce the oven temperature to 375°F.
Blind baking the crust prevents it from becoming soggy.
In a skillet over medium heat, cook the bacon and red bell pepper for 3 minutes. Drain excess fat and stir in the scallions and sun-dried tomatoes. Let cool.
Cooking the bacon and vegetables together enhances their flavors.
In a mixing bowl, whisk together the eggs, heavy cream, and white pepper until combined.
Whisking thoroughly ensures a smooth and creamy filling.
Combine the bacon mixture, shrimp, green olives, lemon zest, and parsley with the egg mixture. Pour into the pre-baked pie crust.
Mixing the ingredients evenly distributes the flavors.
Bake the quiche in the oven at 375°F for 40 minutes, or until the filling is set and the top is golden.
Check the quiche by inserting a knife in the center; it should come out clean.
Let the quiche cool slightly before slicing and serving. Enjoy your delicious creation!
Allowing the quiche to cool makes it easier to slice neatly.
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