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Nutrition Facts
Serving Size 1 (108g) Recipe makes 6 servings
Calories 305
Calories from Fat 172		(56%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 297mg		12%
Potassium 158mg		4%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 0.6g	2%
	Sugars 0.8g
Protein 15.2g		30%
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Quick Shrimp Quiche

Recipe #132713 | 55 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Not So Good Cook
Aug 8, 2005

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.

SERVES 6 (change servings and units)

Ingredients

3 eggs
1/3 cup evaporated milk or whole milk
2 teaspoons onion powder
1/2 teaspoon worcestershire sauce
1/4 teaspoon bottled lemon juice
1/8 teaspoon ground nutmeg
1 (4 1/4 ounce) can baby shrimp, drained
1 cup shredded swiss cheese
1 frozen 9-inch pie shell

Directions

1
Preheat oven to 425.
2
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.
3
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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Featured Reviews for This Recipe

From: Cat M

On May 30, 2007

Quick, easy, and delicious! I microcooked 4 oz frozen shrimp and broke them apart before adding them to the quiche. I also used hoisin sauce, paremsan cheese, and skim milk in place of the Worcestershire sauce, Swiss, and whole milk, respectively, because it is what I had on hand. I liek the sharp taste of Swiss cheese, though, and plan to try the recipe again with Swiss. I used the quick shell recipe at this site for an easy crust.

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From: Krista Smith

On May 16, 2007

This recipe was very good any my hubby loved it. The only reason that I didn't give it 5 stars was because it had a bit of a fishy smell/taste due to the canned shrimp. Next time, I'm either going to try fresh or the new pouch containers. Thanks for a wonderful recipe! I'm looking forward to making it again.

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From: Glorianna

On Aug 28, 2005

I was tempted to try this because I liked your recipe for chicken parm. Another keeper, thank you for sharing.

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