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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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 1/4ounce) can baby shrimp, drained
• 1  cup  shredded swiss cheese
• 1  frozen  9-inch pie shell

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.