Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. 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. 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.

Reviews

(4)
Most Helpful

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 :)

Hey Jude August 22, 2011

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.

Cat M May 30, 2007

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.

Krista Smith May 16, 2007

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