Spicy Edam Shrimp Quiche Food

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.

SPICY SAUSAGE QUICHE

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
• Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

EDAM CHEESE WITH SHRIMP STUFFING

Steps:

• Cut a 1 inch-thick slice off the top of the cheese.
• Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick.
• Hollow out the lid.
• Place the cheese in a large pot and pour cold water to cover.
• Soak for 1 hour.
• Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside.
• Prepare the shrimp and rinse in cold water; set aside.
• Drain the cheese shell well.
• Place the bottom in a baking dish with high sides just large enough to hold cheese.
• Preheat oven to 350 degrees.
• Melt butter in a skillet.
• Saute onions for about 5 minutes over medium-low heat.
• Add the tomato and seasoning and cook until all liquid has evaporated.
• Transfer vegetables to a large bowl.
• Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins.
• Then add the beaten egg.
• Turn this mixture into the cheese bottom and top with lid.
• Bake uncovered for 30 minutes.
• Top should be bubbly and golden brown.
• Serve immediately.

SPICY SAUSAGE QUICHE

Steps:

• Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.

QUICK SHRIMP QUICHE

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.