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    You are in: Home / Recipes / Quick Shrimp Quiche Recipe
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    Quick Shrimp Quiche

    Average Rating:

    4 Total Reviews

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    • on August 22, 2011

      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 :)

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    • on May 30, 2007

      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.

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    • on May 16, 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.

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    • on August 28, 2005

      I was tempted to try this because I liked your recipe for chicken parm. Another keeper, thank you for sharing.

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    Nutritional Facts for Quick Shrimp Quiche

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.2
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 7.2 g
    Cholesterol 155.9 mg
    Sodium 442.8 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 0.6 g
    Sugars 0.5 g
    Protein 15.5 g

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