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Shrimp and Vegetable Quiche Recipe

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This recipe for Shrimp and Vegetable Quiche, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosalind Ubersax
Added: Saturday, June 24, 2006


1 Prepared 9- pie shell, unbaked
1 t. Olive ail
1 c. Assorted chopped vegetables, Such as:
red pepper
red onions
Broccoli florets
2 cl. Garlic, minced
2 T Fresh dill, or 2 t. dried
1/2 lb Pink Shrimp, rínsed and patted very dry.
1/4 c Grated cheddar cheese
1/4 c Provolone cheese
3 Eggs
3/4 c Half-n-Half
1/8 t. Salt
1/4 t. Freshly ground white pepper

1. Preheat oven to 400°. F
2. Bake piecrust 8 to 10 minutes, or until pale golden in color.
3. Remove to a rack while preparing rest of recipe.
4. Decrease oven to 325°-F.
5. Heat olive oil in a medium skillet over medium heat.
6. Add vegetables and cook 5 to 7 minutes, stirring often, or until vegetables are tender-crisp.
7. Add garlic and snipped dill and stir to blend.
8. Remove pan from heat and add shrimp, stirring well.
9. Spread shrimp and vegetables evenly over bottom of piecrust and sprinkle with Cheddar and Provolone cheeses.
10. In a medium bowl, whisk together eggs, half-n-half, and salt and pepper.
11. Carefully pour mixture over shrimp and vegetables. Using the back of a spoon, gently press the vegetables, shrimp, and cheese to below the level of the eggs.
12. Place the quiche on the center rack of oven and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.
13. Remove from oven and allow to cool at least 20 minutes before cutting and serving.

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