baking
shrimp-and-spring-onion-quiche

Photo by: Beth Galton
Comments: 0
 

Recipe

A traditional egg custard turns shrimp, spring onions, and Swiss cheese into a quiche that’s perfect for a spring supper. As the custard cooks, it slowly bakes into a puffy golden pie that’s hearty enough to make a meal, along with a fresh fruit salad.

Yield : Makes one 9-inch deep-dish quiche 
Prep Time : 45 minutes
Cooking Time : Bake time 30 minutes, standing time 5 minutes

Ingredients

  • &frac12; recipe <a href="Perfect_Pies-15-3">p&acirc;te bris&eacute;e</a>

  • 1 pound uncooked medium-size shrimp (about 25)
  • 1 tablespoon) unsalted butter (not margarine)
  • ½ cup thinly sliced green onions (white and green parts)
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 tablespoons all purpose flour
  • 3 large eggs
  • 1 large egg white
  • 1 tablespoon fresh tarragon leaves or 1 teaspoon dried
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1¼ cups milk

Directions

1. Preheat the oven to 400°F and set out a 9-inch deep-dish pie plate. Roll, shape, and flute the pie shell. Prick the shell all over with a fork. Partially prebake the shell (see Notes) for 10 minutes or just until set. Cool the shell on a wire rack.

2. Meanwhile, shell and devein the shrimp. In a large nonstick skillet, melt the butter over medium-high heat. Add the shrimp and green onions and sauté for 3 minutes or just until the shrimp turn opaque (do not overcook).

3. Spread the shrimp mixture over the bottom of the partially baked shell. Toss the cheese with the flour and sprinkle over the shrimp.

4. In a medium-size bowl, whisk the eggs, egg white, tarragon, salt, and pepper until frothy. Whisk in the milk until blended. Pour this mixture over the cheese mixture in the partially baked shell. Bake for 30 minutes or until puffed and golden. Let the quiche stand on a wire rack for 5 minutes before serving.

Notes

Blind-Baking:

Blind-baking a crust means to prebake it partially or completely before filling.

1. Prick small holes all over the bottom and up the sides of the shell, using the prongs of a fork. This allows steam to escape during baking, letting the shell bake evenly without puffing up.

2. To insure that the crust holds its shape in the over, line the crust with parchment paper or buttered aluminum foil, extending it 1 inch above the rim. Fill with pie weights or uncooked rice or beans.

3. To partially prebake, bake in a hot over (400° to 425°F) for 10 to 12 minutes; transfer to a rack. Lift out the lining and pie weights.

4. To completely prebake, return the unlined crust to the oven for 5 to 8 minutes more or until golden and crisp. Transfer to a cooling rack.


© 1998 Beth Allen Associates, Inc.
 

Nutritional Information

1/9 quiche = 324 calories, 18 g fat (11 g saturated), 197 mg cholesterol, 17 g carbohydrates, 21 g protein, 505 mg sodium, 1g fiber

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
amor-y-tacos Amor Y Tacos
by Deborah Schneider
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cooking-for-friends Cooking for Friends
by Gordon Ramsay
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?