SHRIMP AND ARTICHOKE QUICHE
Enjoy this cheesy quiche that's made with shrimp, Original Bisquick® mix and Progresso® artichoke hearts - a tasty French dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. Sprinkle shrimp and onions in pie plate.
- In small bowl, mix cheeses; sprinkle 1 cup of the cheese mixture over shrimp and onions. In medium bowl, stir Bisquick mix, eggs, milk and Cajun seasoning with fork or whisk until blended. Pour evenly over cheeses. Top with artichoke heart halves, cut sides down, and remaining 1 cup cheese mixture.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 363, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1425 mg
SHRIMP & CRACKER QUICHE
If you are having a fancy to-do and want to impress .. try this. Some nice salad greens on the side is all you need to top this meal off.
Provided by Aroostook
Categories One Dish Meal
Time 2h
Yield 1 quiche, 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine cracker crumbs and 1/4 cup melted butter.
- Press crumb/butter mixture onto bottom of a 9-in springform pan.
- Set aside.
- Filling: Saute shrimp, peppers, onion and garlic in butter until cooked thru.
- Remove shrimp and vegetables and set aside.
- Beat cream cheese& mayo until well incorporated.
- Beat in eggs, one at a time.
- Slowly add milk, until blended.
- Stir in shrimp and veggies.
- Pour mixture into prepared pan.
- Sprinkle w/ cheeses and S& P.
- Bake at 300 F for 80 minutes.
- Turn oven off and let set in the oven for 1 hour.
- Cool completely on a wire rack.
- Cover and chill at least 4 to 8 hours in fridge.
- Remove springform pan sides.
- Serve garnished with more whole shrimp if you like.
Nutrition Facts : Calories 404.6, Fat 32.3, SaturatedFat 17.8, Cholesterol 246.4, Sodium 740.3, Carbohydrate 9.3, Fiber 0.5, Sugar 2.7, Protein 19.5
SHRIMP QUICHE
A simple and easy and oh-so-good shrimp quiche.
Provided by love2cook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
- Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
- Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g
SHRIMP QUICHE
Make and share this Shrimp Quiche recipe from Food.com.
Provided by Mary in LA.
Categories Cheese
Time 1h35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine mayonnaise,flour,eggs,milk and mix well.
- Add in cooked shrimp, cheese, and green onions.
- Pour into unbaked pie shell.
- Bake in a preheated oven at 350 degrees until browned (approx 25 minutes).
- If Desired any seafood may be added.
Nutrition Facts : Calories 471, Fat 30, SaturatedFat 11.8, Cholesterol 237.9, Sodium 520, Carbohydrate 21.4, Fiber 1, Sugar 2.2, Protein 28.3
JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE
A delicious recipe for a shrimp quiche. It is a great quiche that isn't too eggy, I have only made it with shrimp but I can only imagine how good it is with lobster or crab. I also made this easily into mini quiches by halving the recipe. Also, the egg mixture can be made the day before and poured into the quiche shell right before baking. Also it can be served hot or cold.
Provided by KellyMac6
Categories Savory Pies
Time 40m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
- Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
- Add wine, raise heat and boil for a minute. Allow to cool slightly.
- Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
- Pour mixture into pastry shell and sprinkle the cheese over it.
- Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.
QUICK SHRIMP QUICHE
This recipe came from "The Can Opener Gourmet" by Laura Karr. I've made it with shrimp or crabmeat & both are delicious. There are a number of easy recipes in this book that my kids really enjoyed for dinner! You may have to cover the edges of the piecrust.
Provided by MindiLouWho
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
- Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.
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10+ SEAFOOD QUICHES FOR FANCY BREAKFASTS - ALLRECIPES
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- Crab Quiche. View Recipe. Imitation crab is dressed up with Parmesan, Monterey-Jack, and fresh green onions to create this wow-worthy quiche. "My mom has been the "quiche queen" in the family — until now!
- Shrimp Quiche. View Recipe. This quiche is a great way to use leftover shrimp. The egg filling is light and fluffy thanks to the addition of sour cream.
- Crab and Swiss Quiche. View Recipe. Everyone will be surprised at how few ingredients are needed to create this impressive quiche. Each slice is loaded with imitation crab, shredded Swiss cheese, and eggs whipped up with a dollop of mayo.
- Salmon and Swiss Chard Quiche. View Recipe. "This is a crustless quiche that looks and tastes great," says recipe creator SnagleB. "Red Swiss chard makes the quiche very attractive."
- Mini Spinach and Crab Quiche. View Recipe. These muffin-sized quiches are perfect for serving a crowd, or prepping on the weekend for easy breakfasts all week long.
- Easy Shrimp and Asparagus Quiche. View Recipe. This quiche recipe is a little on the lighter side, mostly using egg whites and utilizing low-fat cottage cheese to create a rich texture.
- Smoked Salmon Quiche. View Recipe. If you can't decide between a quiche or a smoked salmon bagel, this is the recipe for you. Smoked salmon is folded into a cream cheese-egg blend, then baked until creamy and golden brown.
- Crab and Cheddar Quiche. View Recipe. Real crab is the star of this eye-catching quiche, alongside gooey Cheddar, bold Old Bay seasoning, and herbaceous parsley.
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- Cindy's Tuna, Spinach, and Bacon Quiche. View Recipe. Get the best of both worlds: Tasty tuna paired with the breakfast favorite of bacon. But the real secret to this rich quiche is a drizzle of blue cheese dressing, which creates a richer texture and boost of flavor.
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Category Healthy Breakfast & Brunch Party RecipesCalories 275 per servingTotal Time 2 hrs
- To prepare crust: Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.
- Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times--the mixture may still be a little crumbly--then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- To prepare filling & bake quiche: Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray.
- Heat oil in a medium skillet over high heat. Add onions and 1/8 teaspoon salt; cook, stirring frequently, until the onions start to brown, 3 to 5 minutes. Add water, reduce heat to low and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes. Remove from heat and let cool while you roll out the crust.
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