Easy Shrimp and Asparagus Quiche

Ingredients and Weight:

• 1 (9-inch) pie crust, homemade or store-bought
• 1 tablespoon olive oil
• 1/2 pound small shrimp, peeled and deveined
• 1 cup chopped asparagus
• 1/2 cup finely diced onion
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• 5 large eggs
• 1 cup milk

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet and set aside.
3. Add the asparagus, onion, garlic, salt, and pepper to the skillet. Cook until softened, about 5 minutes.
4. In a large bowl, whisk together the Parmesan cheese, cheddar cheese, parsley, eggs, and milk. Stir in the cooked shrimp and vegetables.
5. Pour the filling into the prepared pie crust and bake for 30-35 minutes, or until the top is set and golden brown.

Nutritional Information:

(per serving)

• Calories: 250
• Fat: 15g
• Protein: 15g
• Carbohydrates: 10g

Dish Characteristics:

• Flaky, buttery crust
• Tender shrimp and asparagus
• Savory and flavorful filling
• Perfect for brunch, lunch, or dinner

User Comments:

• "This quiche was incredibly easy to make and tasted amazing. The shrimp and asparagus were cooked perfectly, and the filling was creamy and flavorful." - Sarah
• "I've made this quiche several times now, and it's always a hit. It's a great way to use up leftover shrimp and asparagus." - John
• "This quiche is so light and airy, yet satisfying. It's the perfect dish to serve for a special occasion." - Mary

Special Precautions and Tips:

• Use large shrimp for the best flavor and texture.
• If you don't have fresh asparagus, you can use frozen asparagus instead. Just thaw it before using.
• You can also add other vegetables to this quiche, such as mushrooms, bell peppers, or broccoli.
• Be sure to cook the quiche until the top is set and golden brown. If it's not cooked through, the center will be runny.