Easy Shrimp and Asparagus Quiche

2
Melanie 0

"This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes."

Ingredients

1 h 35 m {{adjustedServings}} servings 354 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
  4. Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
  5. Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
  6. Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is really good! I cooked the shrimp in a little sesame oil, salt and pepper which gave it a nice Asian flavor. I also cooked the shrimp with the asparagus and onion after the asparagus w...

Very good recipe but we did follow previous review instructions as to not blend the eggs & cottage cheese) and we used about 1/2 bunch of asparagus since it overflowed the first time we prepar...