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Garden Shrimp Quiche

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

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Pillsbury® refrigerated pie crust provides a simple addition to a gourmet shrimp quiche. Enjoy this cheesy herbed pie - a baked delight!

Ingredients

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

Steps

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 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 Beat eggs in large bowl. Add half-and-half, mustard and salt; blend well. Pour over tomatoes in crust. Sprinkle with Parmesan cheese.
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.

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 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 Beat eggs in large bowl. Add half-and-half, mustard and salt; blend well. Pour over tomatoes in crust. Sprinkle with Parmesan cheese.
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.

Expert Tips

Mozzarella or Monterey Jack cheese can be used in place of the Swiss Cheese.

To mend cracks in the pie crust, wet fingers with cold water and press edges together. Repairing cracks before baking will reduce the chance of the crust cracking again while baking.

When using thawed frozen shrimp, pat them dry with paper towel.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 10g 50%
Cholesterol: 200mg; 67%
Sodium: 460mg; 19%
Total Carbohydrate: 17g; 6%
Dietary Fiber 1g 4% Sugars 3g
Protein: 19g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 6%; 6%
Calcium: 35%; 35%
Iron: 10%; 10%

Exchanges:

1 Starch; 1 Other Carbohydrate; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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