This quiche combines shrimp, asparagus, mushrooms, shallots and cheeses. The result is rich and creamy and full of flavor. Winner Winner!

Here’s what you’ll need.

  • 14 “ pie crust
  • 1 cup medium shrimp peeled and deveined
  • 1 shallot thinly sliced
  • 10-12 baby Bella mushrooms sliced
  • 10 -12 cherry tomatoes quartered lengthwise
  • 1 medium can asparagus drained
  • 1 cup fresh spinach
  • 2 tablespoons real butter divided
  • 4 cups shredded mild cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons flour
  • 3 eggs whipped
  • 1 cup milk
  • 1/4 cup panko bread crumbs
  • 1/4 teaspoon Smokey paprika
  • salt and pepper to taste

Pre-heat oven time 375 degrees.

Spray a 14 inch quiche pan with non-stick spray. Place prepared crust in pan and press to bottom and sides. Set aside.

Heat 1 tablespoon of butter in a deep sauté pan. Add shrimp and sauté to remove liquid. Sprinkle with paprika and stir to coat. Remove to a bowl and set aside. Using same pan, melt remaining butter and sauté shallots, mushrooms, and spinach. Stir in asparagus and tomatoes reserving a few for topping.

In a large mixing bowl mix cheddar and flour. Stir in sautéed vegetables and shrimp (saving a few for topping). Whip together eggs and milk and combine with cheese mixture. Season with salt and pepper.

Pour into pie crust. Top with reserved tomatoes, asparagus and shrimp. Sprinkle with mozzarella and top with a sprinkling of panko.

Bake on center rack of oven for 45-55 minutes. Remove from oven and let rest for about 10 minutes before slicing.

TIPS:

  • You can use fresh or precooked shrimp.
  • If you prefer fresh asparagus just sauté them until tender.
  • It’s ok to use refrigerated crust.

Crust:

Mix one cup flour with 1/3 cup Crisco and 1/2 teaspoon salt. Mix well with a fork until well blended. Add one serving spoon at a time water. It works best to add water to edge of bowl and stir into the center. Mix after each spoonful. Finish mixing using your hands to form into a ball. Place dough on a floured surface and roll. Sprinkle with flour as you roll to prevent sticking.

Fold the crust in half and then quarter to easily transfer to pan.

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