Garden Shrimp Quiche

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  • 30|min prep time
  • 1|hr|35|min total time
  • 13 ingredients
  • 8 servings

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1/2
lb. shelled deveined cooked medium shrimp
1
tablespoon all purpose or unbleached flour
6
oz. (1 1/2 cups) shredded Swiss cheese
1
cup chopped fresh spinach
2
Italian plum tomatoes, sliced
2
tablespoons chopped fresh chives
2
tablespoons chopped fresh basil
4
eggs
1
cup half-and-half or milk
1
tablespoon Dijon mustard
1/4
teaspoon salt
1/3
cup shredded fresh Parmesan cheese

Directions

  1. 1 Heat oven to 400°F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan . Bake at 400°F. for 10 to 12 minutes or until light golden brown. Remove pie crust from oven; immediately press bubbles down with back of spoon. Reduce oven temperature to 350°F.
  2. 2 In shallow bowl, combine shrimp and flour; toss to coat. Layer Swiss cheese, spinach, coated shrimp and tomato slices in partially baked crust. Sprinkle with chives and basil.
  3. 3 Beat eggs in large bowl. Add half-and-half, mustard and salt; blend well. Pour over tomatoes in crust. Sprinkle with Parmesan cheese.
  4. 4 Bake at 350°F. for 50 to 55 minutes or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil after 25 to 30 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Notes

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Nutrition Information

Recipe Step Photos

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