Ingredients
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3
-
1/3
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2
-
1/2
-
1/4
-
1/8
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Quick Shrimp Quiche, This recipe came from The Can Opener Gourmet by Laura Karr I’ve made it with shrimp or crabmeat & both are delicious There are a number of easy recipes in this book that my kids really enjoyed for dinner! You may have to cover the edges of the piecrust , This was a great recipe to use up some stuff from around my kitchen used about 2 cups of frozen cooked shrimp for the canned shrimp and 4 eggs (to use up the carton taking up room in the fridge) I was really glad to get that frozen pie shell out of my freezer! I served it with a green salad full of veggies from my garden It was a great meal! Thanks NSGC :), Quick, easy, and delicious! I microcooked 4 oz frozen shrimp and broke them apart before adding them to the quiche I also used hoisin sauce, paremsan cheese, and skim milk in place of the Worcestershire sauce, Swiss, and whole milk, respectively, because it is what I had on hand I liek the sharp taste of Swiss cheese, though, and plan to try the recipe again with Swiss used the quick shell recipe at this site for an easy crust
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Steps
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1
Done
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Preheat Oven to 425. |
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2
Done
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in a Medium Mixing Bowl, Whisk Together the Eggs, Milk, Onion Powder, Worcestershire Sauce, Lemon Juice, and Nutmeg. Gently Stir in the Shrimp and Cheese. Pour Into the Frozen Piecrust. |
|
3
Done
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Bake For 15 Minutes at 425. Decrease Oven to 325 and Bake an Additional 30 Minutes, or Until a Knife Inserted Into the Middle Comes Out Clean. Let Cool For 10-15 Minutes Before Slicing. |
