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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



1. PREHEAT OVEN TO 400°. BAKE PIE CRUST 8 TO 10 MINUTES OR UNTIL PALE GOLDEN IN COLOR. REMOVE TO A WIRE RACK. SET ASIDE.
   
2. DECREASE OVEN TO 325°.
   
3. 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.
   
4. SPREAD MIXTURE EVENLY OVER BOTTOM OF PIE CRUST AND SPRINKLE WITH CHEDDAR AND PROVOLONE CHEESES.
   
5. 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.
   
6. 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.
   
7. REMOVE FROM OVEN AND PLACE ON A WIRE RACK TO COOL FOR AT LEAST 10 TO 20 MINUTES BEFORE CUTTING AND SERVING.