Shrimp Quiche
Yield
4 servingsPrep
10 minCook
50 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 1 ¾ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
powdered sugar
|
|
| 1 | each |
shrimp
canned, drained |
*
|
| 4 | ounces |
mushrooms
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
onions
chopped, optional |
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
parsley leaves
dried |
|
| ½ | cup |
longhorn cheese
|
* |
| ½ | cup |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 414 | ml |
all-purpose flour
|
|
| 15 | ml |
powdered sugar
|
|
| 1 | each |
shrimp
canned, drained |
*
|
| 115.6 | ml/g |
mushrooms
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
onions
chopped, optional |
|
| 3 | large |
eggs
|
|
| 15 | ml |
parsley leaves
dried |
|
| 118 | ml |
longhorn cheese
|
* |
| 118 | ml |
monterey jack cheese
grated |
|
Directions
Melt margarine in 9-inch pie or quiche pan.
Add flour and powdered sugar, mix and make a dough.
Form crust in pan.
Place in 350℉ (180℃) oven for 2 to 3 minutes to set.
Remove.
Line crust with shrimp, mushrooms and onions.
In a small bowl, combine sour cream, eggs, parsley flakes and cheese.
Pour this mixture into pie crust.
Return quiche to oven for 45 minutes.
May use canned crabmeat, diced ham or crumbled bacon in place of shrimp for variation.
