Shrimp and Broccoli Quiche |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a variation of Seafood Cream Cheese Quiche (Kittencal's Seafood Cream Cheese Quiche). I changed the size to 1 quiche, and changed a couple of the ingredients. For the pie shell, I use a Pillsbury refrigerated pie crust. 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:
1. Preheat oven to 425°.
2. Place pie crust into pie plate, according to the directions on the package.
3. Depending on your oven, you might find it necessary to pre-bake the crust before filling. You can find directions for blind baking at /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°.
4. In a saute pan, melt butter and saute the onion and garlic until soft. Stir in broccoli and shrimp, then pour into pie crust.
5. Top with shredded cheese.
6. 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.
7. Bake at 425° for 10 minutes. Reduce temp to 350° and bake for 30 minutes more.
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