Shrimp and Asparagus QuicheFULLforLife
Calling all quiche lovers! This recipe is great for breakfast, lunch OR dinner and makes outstanding leftovers too.
For an even healthier version, grease your pan with coconut oil and bake your quiche without the crust.
Other ingredients you can swap in and out of the recipe:
- Goat cheese
- Tomatoes (From experience, if you add tomatoes, chop and strain them. Otherwise, your quiche will look like a river ran through it.)
Just swap one ingredient out and add in another. The sky’s the limit.
Shrimp and Asparagus Quiche
Calling all quiche lovers! This recipe is great for breakfast, lunch OR dinner and makes outstanding leftovers too! For an even healthier version, grease your pan with coconut oil and bake your quiche without the crust!
Shrimp Topping: (optional)
If You Make Your Own Whole Wheat Pie Crust:
Preheat oven to 400 degrees.
Press pie shell into 9-inch glass pie plate. If you're making homemade pie crust, see instructions below.
Clean and chop asparagus, mushrooms and onions (or whatever vegetables you choose).
Sauté vegetables in a small amount of extra virgin olive oil and garlic, approximately 5 minutes. Remove from heat and set aside.
Beat eggs. Brush small amount of egg mixture in pie shell. Add cottage cheese, nutmeg, basil, tarragon, salt and pepper to egg mixture. Mix. (If you like spicy, add a little cayenne pepper.)
In a separate bowl, combine cheddar cheese and arrowroot flour.
Evenly spread cooked vegetables onto pie crust.
Evenly layer cheese and arrowroot mixture on top of vegetables. Pour egg mixture on top.
Bake on middle rack for 40 minutes or until set. Allow quiche to set for 10 minutes before cutting into it. Top your quiche with sautéed shrimp.
Homemade Pie Crust:
In a 9-inch glass pie plate, combine all crust ingredients and mix them with a fork or your hands. If using a fork, use hands to finish mixing ingredients together. Form the dough into a ball in the pan. Press it into the pan evenly, bringing it up on the sides. Pinch the dough around the top of the pie plate with your finger or a fork.