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
CRUSTLESS QUICHE MASTER RECIPE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
CRUSTLESS CRAB QUICHE
This recipe is from a Weight Watches Favorite Recipes Cookbook based on the Quick Start Plus Program. I enjoyed this recipe many years ago when I was on WW.
Provided by Shar-on
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray an 8 inch glass pie plate with a nonstick cooking spray; set aside.
- Thaw and thoroughly drain the crab meat, then flake.
- Mix together crab meat, cheese and onions, then with the back of a spoon, press mixture over bottom and up sides of sprayed pie plate.
- Whisk together in a medium mixing bowl beating eggs, milk, salt, mustard and pepper.
- Pour over crab meat mixture, then sprinkle with paprika and bake until set, about 30 minutes.
- Remove from oven and let stand for 5 minutes before serving.
- Variation: Shelled and deveined cooked shrimp may be substituted for crab meat.
Nutrition Facts : Calories 264.1, Fat 14.7, SaturatedFat 7.7, Cholesterol 240.5, Sodium 695.7, Carbohydrate 8.6, Fiber 0.2, Sugar 7.8, Protein 23.5
EASY CRUSTLESS QUICHE
Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.
Provided by Jim
Categories Breakfast and Brunch Eggs Quiche
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
- Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
- Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 3.7 g, Cholesterol 291.3 mg, Fat 54.7 g, Protein 25.5 g, SaturatedFat 29.4 g, Sodium 956.4 mg, Sugar 0.6 g
SHRIMP AND BROCCOLI QUICHE
This is a variation of recipe #93358 (Kittencal's Seafood Cream Cheese Quiche). I changed the size to 1 quiche, and changed a couple of the ingredients. For the pie shell, I use a Pillsbury refrigerated pie crust.
Provided by Kendra
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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