SHRIMP QUICHE
A simple and easy and oh-so-good shrimp quiche.
Provided by love2cook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
- Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
- Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g
EASY SHRIMP AND ASPARAGUS QUICHE
This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes.
Provided by Melanie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
- Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
- Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
- Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.
Nutrition Facts : Calories 354 calories, Carbohydrate 16.4 g, Cholesterol 158.9 mg, Fat 20.6 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 8.7 g, Sodium 554.2 mg, Sugar 4 g
MUSHROOM & SWISS CHEESE QUICHE
This is a great dish to serve to company...it makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the oven.
Provided by MMers
Categories Cheese
Time 1h25m
Yield 1 ten inch pie
Number Of Ingredients 15
Steps:
- For Pastry: Sift together the flour and salt.
- Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
- Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
- Gather the dough into a ball, using only enough water to hold the ball together.
- Wrap ball in waxed paper and refrigerate for 20 minutes.
- Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
- Put dough into pan.
- Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
- Fill with dry beans (this will stop the pastry from puffing up during baking).
- Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
- Take from oven and remove beans and foil (be careful, they will be hot).
- Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
- Stir in mushrooms, 1 tsp salt and lemon juice.
- Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
- Continue frying the mushrooms in the butter for about 1 minute.
- In a large bowl, beat the eggs and cream together.
- Add the remaining salt, pepper and nutmeg.
- Stir in the mushrooms.
- Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
- Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
- Let sit for 10 minutes before serving.
QUICHE WITH MUSHROOMS
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
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