Crustless Shrimp Quiche
Recipe: #6744
October 08, 2012
Categories: Shrimp, Brunch Oven Bake, Diabetic, High Protein, Low Carbohydrate, Low Sodium, more
"I made this one up as I went along, and while I have made a couple of changes in method for the actual recipe to reduce the amount of liquid you see in the pictures, it is otherwise exactly how I made it. If you want, you can use a 9-inch deep-dish crust with this, but it's perfectly fine without one."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (197.5 g)
- Calories 220.3
- Total Fat - 9.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 221.1 mg
- Sodium - 1066.6 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1 g
- Sugars - 1.5 g
- Protein - 23.2 g
- Calcium - 359.7 mg
- Iron - 1.1 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F; spray a 9-inch deep-dish glass pie plate with cooking spray.
Step 2
If shrimp is frozen, thaw, rinse and drain, and then press between layers of paper towel to remove most of the water. Lay shrimp in bottom of prepared pie plate.
Step 3
Scatter onion over shrimp; scatter mushrooms over onions.
Step 4
In a small bowl, combine eggs, sour cream, seafood seasoning and 1 cup cheese; pour over pie plate and smooth evenly.
Step 5
Bake at 350F for 40 minutes.
Step 6
Scatter remaining 1/4 cup cheese over top; return to oven and bake 10 minutes more, or until cheese is melted and a knife inserted near center comes out clean.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, choose ones that are fresh or frozen, deveined, and with tails removed.
- If using a jar of mushrooms, be sure to drain and press out the liquid before adding to the quiche.
- Substitute the shrimp for cooked chicken: The benefit of this substitution is that it is a more budget-friendly option than shrimp, and it is a leaner protein that is still high in protein and flavor.
- Substitute the seafood seasoning for Italian seasoning: The benefit of this substitution is that Italian seasoning is readily available in most pantries, and it provides a flavorful, Italian-inspired twist on the classic quiche.
Cheesy Spinach Quiche Replace the mushrooms with 1 cup of cooked, chopped spinach and add 1/4 cup of Parmesan cheese to the egg mixture.
Roasted Asparagus with Garlic and Lemon: This simple side dish is the perfect accompaniment to the Crustless Shrimp Quiche. Roasting the asparagus brings out its natural sweetness and the garlic and lemon add a bright and flavorful contrast. This is a great way to add a healthy and delicious vegetable to your meal.
Roasted Potatoes with Rosemary and Parmesan: This simple and flavorful side dish is the perfect accompaniment to the Crustless Shrimp Quiche. Roasting the potatoes brings out their natural sweetness and the rosemary and Parmesan add a savory and delicious flavor. This is a great way to add a hearty and tasty vegetable to your meal.
FAQ
Q: How long should I bake the quiche?
A: Preheat oven to 350F and bake for 40 minutes, then add remaining 1/4 cup cheese and bake 10 minutes more, or until cheese is melted and a knife inserted near center comes out clean.
Q: What type of cheese should I use?
A: Use your favorite cheese, such as Swiss, Cheddar, Parmesan, or a combination.
2 Reviews
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Fun facts:
This crustless shrimp quiche recipe is inspired by Julia Child's famous quiche Lorraine. Julia Child was an iconic American chef and television personality who is credited for introducing French cuisine to the American public.
The seafood seasoning used in this recipe is Olde Thompson's Catalina Seafood Seasoning. It was created by the Olde Thompson Corporation in the 1950s, which was founded in Los Angeles by the famous Hollywood producer and director, Cecil B. DeMille.