Shrimp and Broccoli Quiche
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 1 pie crust (9 inch)
- 1 tablespoon butter
- 1⁄3 cup onion, chopped
- 1 teaspoon garlic, minced
- 1 cup broccoli, steamed and chopped
- 1⁄2 lb small shrimp, shelled, deveined, and cooked
- 4 ounces monterey jack cheese, shredded
- 3 large eggs, beaten
- 4 ounces cream cheese, softened (I use low-fat)
- 1⁄2 cup fat-free half-and-half
- 1 dash cayenne pepper, if desired
Directions
- Preheat oven to 425°.
- Place pie crust into pie plate, according to the directions on the package.
- Depending on your oven, you might find it necessary to pre-bake the crust before filling. You can find directions for "blind baking" at http://www.ochef.com/955.htm If you do that, you will probably need to adjust the baking time for the quiche and eliminate the first baking at 425°.
- In a saute pan, melt butter and saute the onion and garlic until soft. Stir in broccoli and shrimp, then pour into pie crust.
- Top with shredded cheese.
- Mix together the eggs, cream cheese, half-and-half and cayenne (if desired) and pour over cheese. I used a hand mixer for this and had to take out a couple of tablespoons of the egg mixture so it wouldn't run over the pie shell.
- Bake at 425° for 10 minutes. Reduce temp to 350° and bake for 30 minutes more.
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