SHRIMP AND VEGETABLE QUICHE
List of Ingredients
- 1 FROZEN DEEP DISH PIE CRUST
- 1 TEASPOON OLIVE OIL
- 1 CUP ASSORTED CHOPPED FRESH VEGETABLES, RED/GREEN PEPPER, RED ONION, ZUCCHINI, SQUASH, BROCCOLI ,CAULIFLOWER, FRESH MUSHROOMS SLICED
- 2 MINCED GARLIC CLOVES
- 2 TABLESPOONS FRESH DILL OR 2 TEASPOONS DRIED
- 1/2 POUND SHRIMP, RINSED, PEELED AND DEVINED
- 1/4 CUP GRATED CHEDDAR CHEESE
- 1/4 CUP PROVOLONE CHEESE
- 3 EGGS
- 3/4 CUPS HALF AND HALF
- 1/8 TEASPOON SALT
- 1/4 TEASPOON WHITE PEPPER
Instructions
- PREHEAT OVEN TO 400°. BAKE PIE CRUST 8 TO 10 MINUTES OR UNTIL PALE GOLDEN IN COLOR. REMOVE TO A WIRE RACK. SET ASIDE.
- DECREASE OVEN TO 325°.
- HEAT OLIVE OIL IN A MEDIUM SKILLET OVER MEDIUM HEAT. ADD VEGETABLES AND COOK 5 TO 7 MINUTES, STIRRING OFTEN OR UNTIL VEGETABLES ARE TENDER CRISP. ADD GARLIC AND SNIPPED DILL AND STIR TO BLEND. REMOVE PAN FROM HEAT AND ADD SHRIMP, STIRRING WELL.
- SPREAD MIXTURE EVENLY OVER BOTTOM OF PIE CRUST AND SPRINKLE WITH CHEDDAR AND PROVOLONE CHEESES.
- IN A MEDIUM BOWL, WHISK TOGETHER EGGS, HALF AND HALF, SALT AND PEPPER. CAREFULLY POUR MIXTURE OVER FILLING. USING BACK OF A SPOON, GENTLY PRESS ALL THE INGREDIENTS TO BELOW THE LEVEL OF LIQUID MIXTURE.
- PLACE THE QUICHE ON THE CENTER RACK OF OVEN AND BAKE FOR 40 TO 50 MINUTES OR UNTIL A KNIFE INSERTD IN CENTER COMES OUT CLEAN AND THE QUICHE IS PUFFED.
- REMOVE FROM OVEN AND PLACE ON A WIRE RACK TO COOL FOR AT LEAST 10 TO 20 MINUTES BEFORE CUTTING AND SERVING.
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