Crustless Broccoli And Mushroom Quiche Recipe Recipe For Shrimp

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
• Place the broccoli in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
• Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
• Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
• In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
• Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
• Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
• Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
• Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

SHRIMP QUICHE

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.

MUSHROOM BROCCOLI QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

SHRIMP AND BROCCOLI QUICHE

Steps:

• 1. On lightly floured board, roll out pastry to 12" circle. Transfer to 9" pie plate or quiche dish. Trim edges. Flute. Line pastry shell with double thickness of foil. Bake in 450 oven for 5 to 7 minutes. Remove foil and bake 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce heat to 325.
• 2. Meanwhile, in small pan, cook broccoli, covered in small amount of salted boiling water for 3 minutes. Drain well; beat together eggs, milk, light cream and 1/8 t. salt. Stir in broccoli and shrimp. Mix cheese and flour.
• 3. Add to egg mixture; pour egg mixture into hot pastry shell. Bake in 325 oven for 40 minutes or until knife inserted off center comes out clean. If needed, cover edges of pastry with foil to prevent over browning. Let stand 10 minutes before serving. Serves 6 Source: My Old Recipes

SHRIMP AND BROCCOLI QUICHE

Steps:

• Preheat oven to 425°.
• Place pie crust into pie plate, according to the directions on the package.
• Depending on your oven, you might find it necessary to pre-bake the crust before filling. You can find directions for "blind baking" at http://www.ochef.com/955.htm If you do that, you will probably need to adjust the baking time for the quiche and eliminate the first baking at 425°.
• In a saute pan, melt butter and saute the onion and garlic until soft. Stir in broccoli and shrimp, then pour into pie crust.
• Top with shredded cheese.
• Mix together the eggs, cream cheese, half-and-half and cayenne (if desired) and pour over cheese. I used a hand mixer for this and had to take out a couple of tablespoons of the egg mixture so it wouldn't run over the pie shell.
• Bake at 425° for 10 minutes. Reduce temp to 350° and bake for 30 minutes more.

CHEESE, SHRIMP & MUSHROOM QUICHE

Steps:

• Preheat oven to 350. Cook bacon in a medium skillet over medium high heat until crisp. Remove bacon and drain on paper towel.
• Melt butter in a medium skillet, saute mushrooms and onions until tender.
• Crumble bacon into pie shell, sprinkle mushrooms, onions, shrimp evenly over bacon.
• Combine eggs, cream, cheese and pepper in a medium bowl and beat well. Pour into pie shell.
• Bake until knife inserted into center comes out clean, about 35 to 40 minutes.