Shrimp and Broccoli Quiche

Name: Shrimp and Broccoli Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 pie crust (9 inch); 1 tablespoon butter; 1/3 cup onion, chopped; 1 teaspoon garlic, minced; 1 cup broccoli, steamed and chopped; 1/2 lb small shrimp, shelled, deveined, and cooked; 4 ounces monterey jack cheese, shredded; 3 large eggs, beaten; 4 ounces cream cheese, softened (I use low-fat); 1/2 cup fat-free half-and-half; 1 dash cayenne pepper, if desired

Submitted by Kendra*

"This is a variation of recipe #93358 (Kittencal's Seafood Cream Cheese Quiche). I changed the size to 1 quiche, and changed a couple of the ingredients. For the pie shell, I use a Pillsbury refrigerated pie crust."

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 4

ingredients

1 pie crust (9 inch)
1 tablespoon butter
¹⁄₃ cup onion, chopped
1 teaspoon garlic, minced
1 cup broccoli, steamed and chopped
¹⁄₂ lb small shrimp, shelled, deveined, and cooked
4 ounces monterey jack cheese, shredded
3 large eggs, beaten
4 ounces cream cheese, softened (I use low-fat)
¹⁄₂ cup fat-free half-and-half
1 dash cayenne pepper, if desired

directions

Preheat oven to 425°.
Place pie crust into pie plate, according to the directions on the package.
Depending on your oven, you might find it necessary to pre-bake the crust before filling. You can find directions for "blind baking" at http://www.ochef.com/955.htm If you do that, you will probably need to adjust the baking time for the quiche and eliminate the first baking at 425°.
In a saute pan, melt butter and saute the onion and garlic until soft. Stir in broccoli and shrimp, then pour into pie crust.
Top with shredded cheese.
Mix together the eggs, cream cheese, half-and-half and cayenne (if desired) and pour over cheese. I used a hand mixer for this and had to take out a couple of tablespoons of the egg mixture so it wouldn't run over the pie shell.
Bake at 425° for 10 minutes. Reduce temp to 350° and bake for 30 minutes more.

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RECIPE SUBMITTED BY

Kendra*

Redmond, WA

<p>Although I currently live just outside St. Louis, this was the 20th move my husband and I made in the 28 years (at the time of our move) of our marriage. Most of those moves occurred in my husband's 25 year career as a pilot in the Air Force. When he retired 7 years ago, he went to work for Boeing and we both thought we'd go back to Seattle and never move again. Boy were we wrong! But our eventual goal is to end up back in the northwest. I love to read, quilt, and collect cookbooks and recipes. Have I found the right website or what?  Pet peeves include people who give low ratings but don't say why and people who rate recipes they haven't tried. <br />EDITED TO ADD ON Jan. 27, 2007: Well we're here! We made it back to Seattle after what I call The Move From H---! We had major problems on both ends of the move, but the worst things happened here. Less than two weeks after we moved into our new house in Bellevue, a storm blew through and sent two tree limbs through the roof! Our power was off for almost a week, so we ended up moving back into the hotel we thought we had left behind. But we're back in our house now and slowly but surely, it's beginning to feel like home. And on the sunny, warm days, we remember exactly why we've always loved Seattle so much! Our favorite restaurant (Jake O'Shaunesey's) is gone, so we'll have to spend lots of time eating out in search of a new one!</p>

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