Shrimp Quiche Recipe Recipes Recipe For Meatloaf

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.

SHRIMP QUICHE

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.

MEAT LOVERS' QUICHE

Steps:

• Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon.
• Whisk together the half-and-half, Miss Brown's House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving.
• Stir together all ingredients in a small bowl. Store in an airtight container.

MEATLOAF MUFFINS WITH BBQ SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
• Combine onion and bell pepper in a food processor. Pulse until finely chopped.
• Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
• Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
• Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

EASY SHRIMP AND ASPARAGUS QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
• Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
• Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
• Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.