Prep time: 15 mins | Cook time: 1 hr 20 mins | Total time: 1 hr 35 mins | Servings: 8 | Yield: 1 9-inch quiche
Prep this easy mouthwatering Shrimp and Asparagus Quiche in just fifteen minutes with a few simple ingredients and a store-bought pie crust. When I first saw this recipe online, I immediately gave this a try and as expected this turned out amazing! And I have been making this since. It’s a pretty great recipe to keep.
Ingredients
4 Egg whites
2 Eggs
1 c. low-fat cottage cheese
1 tbsp olive oil
1 bunch asparagus, trimmed and cut into 1” pieces
½ white onion, chopped
2 tsp olive oil
1 lb peeled and deveined shrimp
salt and ground black pepper to taste
1 (9”) unbaked deep-dish pie crust (such as Marie Callender’s®)
1 (8 oz.) package shredded Monterey Jack cheese
3 green onions, chopped
How to make Shrimp and Asparagus Quiche
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Into a blender, pour the egg whites, eggs, and cottage cheese. Pulse for about a minute until well blended and smooth.
Step 3: In a large skillet, heat a tbsp olive oil over medium heat. Once the oil is hot, add the asparagus and onion to the skillet, stir, and cook for approximately 8 minutes until the asparagus is tender.
Step 4: In the same skillet, heat 2 tbsp olive oil over medium heat. Meanwhile, season the shrimp with salt and black pepper. Add the shrimp to the hot oil and cook for about 5 to 8 minutes until pink and the centre of the shrimp is no longer translucent.
Step 5: Into a 9-inch deep-dish pie plate, fit the pie crust and spread the shrimp to the crust, then top with the asparagus mixture. Over the veggies and shrimps, pour the cottage cheese mixture, then spread the Monterey Jack cheese on top and sprinkle with green onions.
Step 6: Place the quiche in the preheated oven and bake for about an hour until the cheese topping is lightly browned and the centre of the quiche is set.
Nutrition Facts:
Per Serving: 354 Calories | Protein 25.5g | Carbohydrates 16.4g | Fat 20.6g | Cholesterol 158.9mg | Sodium 554.2mg.
Ingredients
- 4 Egg whites
- 2 Eggs
- 1 c. low-fat cottage cheese
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and cut into 1” pieces
- ½ white onion, chopped
- 2 tsp olive oil
- 1 lb peeled and deveined shrimp
- salt and ground black pepper to taste
- 1 (9”) unbaked deep-dish pie crust (such as Marie Callender's®)
- 1 (8 oz.) package shredded Monterey Jack cheese
- 3 green onions, chopped
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Into a blender, pour the egg whites, eggs, and cottage cheese. Pulse for about a minute until well blended and smooth.
Step 3: In a large skillet, heat a tbsp olive oil over medium heat. Once the oil is hot, add the asparagus and onion to the skillet, stir, and cook for approximately 8 minutes until the asparagus is tender.
Step 4: In the same skillet, heat 2 tbsp olive oil over medium heat. Meanwhile, season the shrimp with salt and black pepper. Add the shrimp to the hot oil and cook for about 5 to 8 minutes until pink and the centre of the shrimp is no longer translucent.
Step 5: Into a 9-inch deep-dish pie plate, fit the pie crust and spread the shrimp to the crust, then top with the asparagus mixture. Over the veggies and shrimps, pour the cottage cheese mixture, then spread the Monterey Jack cheese on top and sprinkle with green onions.
Step 6: Place the quiche in the preheated oven and bake for about an hour until the cheese topping is lightly browned and the centre of the quiche is set.
