This Seafood & Tomato Quiche brings a delightful fusion of savory flavors, with fresh seafood paired with ripe, juicy tomatoes and nestled within a buttery, flaky crust. Ideal for a brunch, light lunch, or even as a standout dish at dinner, this quiche is a versatile and crowd-pleasing option.
The rich, creamy filling blends seamlessly with tender seafood, while the tomatoes provide a burst of freshness and slight tanginess, perfectly balancing the dish. Whether you choose shrimp, scallops, or other seafood varieties, each bite offers a delicate, yet bold taste that will transport your taste buds to the coast.
The preparation of this quiche requires careful attention to balance the ingredients and achieve the ideal texture. The key is ensuring the seafood is cooked just right, without being overdone, to preserve its natural sweetness and delicate flavor. The tomatoes, though, should be sliced thinly and evenly distributed for a consistent, vibrant look.
This dish can be enjoyed both warm and at room temperature, making it a great option for entertaining or a delicious homemade meal to share with friends and family. Pair it with a fresh salad, a glass of white wine, and perhaps a light vinaigrette to complete your meal.
A slice of this Seafood & Tomato Quiche offers the perfect combination of textures and flavors: tender seafood, juicy tomatoes, and a smooth, creamy filling that is sure to satisfy your cravings for something indulgent yet light.
Gluten-Free Pie Dough (Pâte Brisée): A Perfect Base for All Your Pies and Tarts
When you’re looking for a delicious, gluten-free alternative to traditional pie dough, this pâte brisée is a game changer. With a flaky, tender texture, it’s an excellent base for both sweet and savory pies, allowing you to enjoy all your favorite recipes without the gluten.
This gluten-free dough is made with simple, accessible ingredients that come together to form a dough that behaves like its gluten-containing counterpart. The key is the careful balance of flour substitutes, fat, and liquid, which work together to ensure a smooth, pliable dough that holds up beautifully once baked.
Ingredients (Gluten-Free Pie Dough):
- Gluten-Free Flour Blend: A combination of rice flour, potato starch, and tapioca flour creates the base of this dough. It provides structure and flexibility, mimicking the behavior of wheat flour.
- Xanthan Gum: This ingredient acts as a binder, replacing the elasticity that gluten normally provides, ensuring the dough holds together and doesn’t crumble.
- Butter or Dairy-Free Butter: For that rich, flaky texture, butter is essential in creating the perfect gluten-free pâte brisée. If you’re dairy-free, opt for a dairy-free butter alternative that mimics the same texture.
- Ice Water: Chilled water helps to bring the dough together without activating the flour too much, preventing it from becoming tough.
- Salt: A pinch of salt balances the flavors, giving the dough a more rounded, savory taste.
- Sugar (Optional): A small amount of sugar can be added if you’re preparing a sweet pie or tart, enhancing the overall flavor.
Seafood and Spicy Tomato Quiche: A Flavorful, Creamy Experience
This Seafood and Spicy Tomato Quiche is an ideal dish for any occasion where you want to impress with both rich flavors and vibrant colors. The creamy filling, made from fresh cream, milk, eggs, and a touch of ketchup, creates a luscious base that pairs perfectly with the savory seafood and vegetables. The combination of scallops, shrimp, and a variety of vegetables — including onions, garlic, cherry tomatoes, and broccoli — offers a delicate yet hearty flavor that shines through the creamy filling. The addition of Cheongyang chili peppers (or other spicy chili peppers) provides a delightful heat that elevates the dish, making each bite exciting.
The cheeses — cream cheese, cheddar, and gouda — give the quiche a wonderful richness and depth, while the rosemary adds an aromatic, earthy note. The final touch of fresh basil and dried tomatoes not only adds visual appeal but also brings an additional layer of complexity to the dish.
Ingredients
For the Filling (Appareil):
- 125g fresh cream
- 63g milk
- 75g eggs
- 2g salt
- 30g ketchup
- Ground pepper (to taste)
For the Garniture (Filling):
- Scallops
- Shrimps
- Onion
- Garlic
- Cherry tomatoes
- Broccoli
- Cheongyang pepper (or other spicy chili peppers)
- Cream cheese
- Cheddar cheese
- Gouda cheese
- Olive oil
- Salt
- Ground pepper
- Rosemary
For Decoration:
- Basil
- Dried tomatoes
This seafood and spicy tomato quiche is rich in flavor with a combination of seafood, creamy cheese, and a kick of spice from the chili peppers. The basil and dried tomatoes not only provide decoration but also enhance the aromatic profile, making this dish perfect for impressing guests or enjoying as a comforting meal at home.
Seafood & Spicy Tomato Quiche
APPAREIL (Custard Base)
- Mix all the appareil ingredients — fresh cream, milk, eggs, salt, ketchup, and ground pepper — in a bowl until well combined.
GARNITURE (Filling Preparation)
- Finely chop garlic and onion. Sauté them in olive oil until translucent.
- Sear scallops briefly in butter until lightly golden.
- Clean shrimps and broccoli thoroughly, then blanch both in boiling water.
- Cut cream cheese into 1 cm cubes.
- Finely chop Cheongyang pepper (or your choice of spicy chili).
- Halve cherry tomatoes and spread them out evenly on a baking tray.
- Drizzle with olive oil and sprinkle rosemary, salt, and ground pepper. Toss to coat. Bake at 200°C (392°F) for 10 minutes, then reduce the oven to 150°C (302°F) and bake for an additional 15 minutes.
FINISH (Assembly & Baking)
- Take pre-baked tart shells (baked to about 80% doneness).
- Fill them with the prepared seafood and vegetable garniture.
- Add a moderate amount of cheddar and gouda cheese over the top.
- Pour the appareil mixture gently over the filling.
- Bake the quiches in a preheated oven at 175°C (347°F) for 40 minutes, or until set and golden.
- Allow to rest briefly before garnishing.
- Finish with fresh basil leaves and dried tomatoes for a bright and elegant touch.
Conclusion: A Slice of the Sea with a Spicy Kick
Few dishes capture the elegance of French cuisine while embracing bold, modern flavors quite like this Seafood & Spicy Tomato Quiche. It’s more than just a tart—it’s a journey through textures and temperatures, from the crispness of the gluten-free pâte brisée to the tender, succulent bites of scallops and shrimp, all enveloped in a silky, savory custard laced with cream, eggs, and a surprising burst of umami from ketchup and cheese. The roasted cherry tomatoes bring sweetness and color, while the Cheongyang chili (or your own favorite pepper) adds the perfect heat to make this quiche unforgettable.
Whether served warm at a dinner party or cold at a brunch picnic, this quiche offers a refined yet approachable way to impress guests—or simply to treat yourself. With thoughtful preparation, seasonal seafood, and a few clever chef tricks, it becomes a show-stopping centerpiece that defies expectations. It’s a testament to how classic French technique can meet modern flavor profiles without losing its soul.
Questions & Answers
Q: Can I make this quiche ahead of time?
A: Absolutely! This quiche can be made a day in advance. Let it cool completely after baking, then refrigerate it in an airtight container. Reheat at 150°C (300°F) for about 15–20 minutes before serving. It also tastes delicious served cold or at room temperature.
Q: I can’t find Cheongyang pepper. What can I use instead?
A: No worries! You can substitute it with any fresh chili you like—jalapeños, bird’s eye chili, or even a mild pepper if you prefer less heat. The idea is to bring a touch of spice that lifts the richness of the quiche without overpowering it.
Q: Is there a dairy-free version of this recipe?
A: Yes, you can replace the cream with a plant-based cream (like oat or coconut), and use dairy-free cheeses. Just ensure they melt well and complement the seafood flavor.
Q: How do I keep the seafood tender and not overcooked?
A: Pre-cooking the scallops briefly in butter and blanching the shrimp keeps them juicy. Since the quiche will bake for 40 minutes, pre-cook just enough to lock in their moisture and flavor without fully cooking them before baking.
Q: Can I use store-bought pie dough?
A: You can—though making your own pâte brisée, especially gluten-free, allows you to control the texture and flavor. If using store-bought, choose one that is buttery and firm enough to hold the filling without becoming soggy.
Q: What should I serve alongside this quiche?
A: A crisp green salad with a lemony vinaigrette pairs beautifully, cutting through the richness of the quiche. A glass of chilled white wine or a dry rosé would also be perfect.