Prep 10 mins
Cook 45 mins
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.
- 3 eggs
- 1⁄3 cup evaporated milk or 1⁄3 cup whole milk
- 2 teaspoons onion powder
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon bottled lemon juice
- 1⁄8 teaspoon ground nutmeg
- 1 (4 1/4 ounce) can baby shrimp, drained
- 1 cup shredded swiss cheese
- 1 frozen 9-inch pie shell
- Preheat oven to 425.
- 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.
- 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.
This was a great recipe to use up some stuff from around my kitchen. I 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. I used the quick shell recipe at this site for an easy crust.
This recipe was very good any my hubby loved it. The only reason that I didn't give it 5 stars was because it had a bit of a fishy smell/taste due to the canned shrimp. Next time, I'm either going to try fresh or the new pouch containers. Thanks for a wonderful recipe! I'm looking forward to making it again.