Shrimp And Feta Cheese Quiche Food

ARTICHOKE AND FETA QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

INA GARTEN'S QUICHE

Steps:

• Pulse the flour and 1/2 tsp salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
• Next, sprinkle in 3 tbsp of ice water and start pulsing until your dough begins to come together.
• Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tbsp of ice water, 1 tbsp at a time, and pulse the mixture again.
• Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
• Roll the dough into an 11-inch round, about 1/8-inch thick, on a lightly floured working surface.
• Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
• Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
• Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
• Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
• Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
• Bake the crust for about 40 minutes until it turns golden around the edges.
• When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
• Allow the crust to cool completely for about 30 minutes.
• In a medium skillet, combine the butter with the onion, 1/2 tsp salt, and 1/2 cup water.
• Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
• Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.
• When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 tsp thyme and 1/2 tsp pepper.
• Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
• Next, in a medium bowl, whisk the cream with the eggs and 1/2 tsp salt until well combined.
• Pour the cream mixture over the filling in the crust and top it with the remaining 1 tsp thyme.
• Bake the quiche on the baking sheet until set and golden, about 30 minutes.
• Make sure to let the quiche cool for at least 30 minutes before serving.

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

BAKED SHRIMP WITH FETA CHEESE

Steps:

• Preheat oven to 350*.
• Heat oil in a large nonstick skillet.
• Add salt, red peppers, shrimp and garlic.
• Saute for 3 minutes.
• Spoon this mixture into an 11 x 7 baking dish.
• Pour wine in skillet.
• Cook over low heat until reduced in half, about 8 minutes.
• Stir in tomatoes, then pour over shrimp mixture.
• Sprinkle feta cheese over shrimp/wine mixture.
• Bake at 350* for 10 minutes.
• Pour shrimp mixture over pasta and serve.

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

CHEESE, SHRIMP & MUSHROOM QUICHE

Steps:

• Preheat oven to 350. Cook bacon in a medium skillet over medium high heat until crisp. Remove bacon and drain on paper towel.
• Melt butter in a medium skillet, saute mushrooms and onions until tender.
• Crumble bacon into pie shell, sprinkle mushrooms, onions, shrimp evenly over bacon.
• Combine eggs, cream, cheese and pepper in a medium bowl and beat well. Pour into pie shell.
• Bake until knife inserted into center comes out clean, about 35 to 40 minutes.

SHRIMP WITH FETA CHEESE

Steps:

• Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice or orzo pasta.

FETA SHRIMP SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

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.

HERBED SHRIMP AND FETA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8" x 12" baking dish.
• In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
• Spread half the pasta over bottom of baking dish.
• Cover with salsa.
• Add half the shrimp.
• Spread remaining pasta over shrimp.
• Pour and spread egg mixture over pasta.
• Add remaining shrimp; top with mozzarella cheese.
• Bake 30 minutes.
• Remove from oven, and let stand 20 minutes before serving.

SHRIMP AND FETA CHEESE QUICHE

Steps:

• 1. Preheat the oven to 425°. Press the dough into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Pierce the dough with a fork and refrigerate until chilled, about 10 minutes. 2. Place the tart shell on a baking sheet and fit aluminum foil into it. Fill the shell with pie weights or dried beans and bake for 10 minutes. Remove the weights and the foil and reduce the heat to 375°. Bake until golden and crisp, about 12 minutes more. Let the tart shell cool on a wire rack. 3. Melt the butter in a medium skillet over medium-high heat. Add the shrimp and cook, stirring, until firm and just opaque, about 2 minutes. Remove from the heat. 4. In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red peppers and feta cheese in the baked shell and cover with the egg mixture. 5. Bake the quiche until a knife inserted in the center comes out clean, about 25 minutes. Cool for 15 minutes, then carefully remove the side of the pan and transfer the quiche to a serving platter. Serve warm or at room temperature.