Shrimp Tomato Pan Quiche
You can use small shrimp or canned, well-drained seafood in this recipe. Don't sauté the shrimp if you use the canned variety.
INGREDIENTS | SERVES 8
- 1 (2-crust) package refrigerated pie crust dough
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 pound medium raw shrimp
- 1 cup shredded Swiss cheese
- 1 cup shredded Colby cheese
- 6 eggs
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cups light cream
- 4 plum tomatoes, chopped
- 2 tablespoons grated Parmesan cheese
Preheat oven to 400°F. Warm and unroll the crusts and cut into pieces. Place the pieces in a 15″ × 10″ jelly roll pan, piecing them to fit. Press evenly into the pan and up the sides; set aside.
In pan, cook onion and garlic in butter 5 minutes. Add shrimp; cook and stir until shrimp curl and turn pink, 3 to 4 minutes. Place in lined pan and top with Swiss and Colby cheeses.
In bowl, combine remaining ingredients except tomatoes and Parmesan; beat well. Pour over cheese.
Top with plum tomatoes and Parmesan cheese.
Bake for 25 to 35 minutes until filling is puffed and light golden brown. Cut into squares to serve.
