Garden Shrimp Quiche

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

By Pillsbury Kitchens

September 1, 2010

Crust

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

1/2

lb. shelled deveined cooked medium shrimp

tablespoon all purpose or unbleached flour

oz. (1 1/2 cups) shredded Swiss cheese

cup chopped fresh spinach

Italian plum tomatoes, sliced

tablespoons chopped fresh chives

tablespoons chopped fresh basil

eggs

cup half-and-half or milk

tablespoon Dijon mustard

1/4

teaspoon salt

1/3

cup shredded fresh Parmesan cheese

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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.

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.