Shrimp and Asparagus Quiche

 Shrimp and Asparagus Quiche


1 refrigerated pie crust (thaw if frozen)

1 tablespoon butter

12 asparagus tips, trimmed to approximately 4 inches

1 ½ cups shrimp, peeled and deveined

4 large eggs

⅔ cup half and half

⅓ cup whole milk

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

2 tablespoons fresh chives, chopped

1 ½ cups shredded gruyere cheese


Preheat oven to 375 degrees


Melt butter in a medium saucepan on medium high heat.  Add shrimp and cook until pink.  This will take 4-5 minutes. Transfer to a plate to cool.


Whisk together half and half, whole milk, salt, pepper, garlic powder and chives.  Stir in 1 cup of the shredded gruyere cheese and the cooked shrimp.


Place pie crust into a 9 inch pie pan.  Pour the filling into the pie crust.  Sprinkle the remaining cheese over  the top and arrange asparagus tips around the top.


Bake quiche for approximately 45-50 minutes or until puffed, golden brown, and just set in the center.  Allow to cool for 15 minutes.  Cut into wedges and serve.



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