How to bake the perfect Shrimp Quiche

Our Southeast Asian twist on a classic breakfast quiche- inspired by Chef Erwin’s trip to Penang, Malaysia. A quintessential Malay cuisine, the Laksa is a breathtaking spicy noodle soup dish with Chinese and Malay origins. Traditionally, Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam. Here in this recipe, we took the essence of Laksa and the wonderful full flavors then remix it with our favorite comfort food dish, the quiche.

12 eggs, whole
1 can Ayam Brand Coconut Milk
4 tbsp Ayam Brand Laksa Curry paste
12 shrimp (16/20), peeled and deveined
1 tbsp garlic, minced
1/2 cup cilantro
1 cup onion, diced
½ tsp paprika
1 cup mozzarella cheese
salt and pepper to taste

•Sear clean and de-veined shrimp for 3-5 minutes
•Chop cooked shrimp into medium sized pieces, set aside
•In a clean large mixing bowl, add onions, garlic, egg, cheese, coconut milk, laksa curry paste, salt, chopped shrimp, and paprika; mix well
•Grease a large cast iron pan with butter
•Pour the mixture into the pan
•Cover pan with foil and bake at 375 F for 20-30 minutes
•Remove the foil and bake for another 2-3 minutes until golden brown on top
•To serve, gently remove quiche off the pan and cut into 8 slices and top with your favorite hot sauce


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Chef Erwin Tjahyadi's Southeast Asian twist on a classic quiche.

Directed by: Andy Schlachtenhaufen
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