Crustless Shrimp Quiche Food

SHRIMP QUICHE

Shrimp Quiche image

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

Ingredients

1 (9 inch) baked pie shell
4 ounces small, cooked shrimp, peeled and deveined
⅔ cup grated Gruyere cheese
2 eggs, beaten
1 cup light sour cream
1 tablespoon finely chopped green onion
salt and pepper to taste

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 CRAB QUICHE

Crustless Crab Quiche image

This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

Provided by its_me_susan

Categories Savory Pies

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces imitation crabmeat, chopped
1 cup low-fat cheddar cheese, shredded
1 cup onion, chopped
4 large eggs (I use Egg Beaters)
1 cup evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika

Steps:

Preheat oven to 400 degrees (375 degrees for glass plate).
Spray a 9" pie plate with non-stick spray.
Combine chopped crab, onion and cheese.
Press into pie plate.
Beat together remaining ingredients except paprika and pour over the crab.
Sprinkle with paprika.
Bake 30 minutes.

QUICK SHRIMP QUICHE

Quick Shrimp Quiche image

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.

Provided by MindiLouWho

Categories Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
1/3 cup evaporated milk or 1/3 cup 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

Steps:

Preheat oven to 425.
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.
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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