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.

Top tips for prepping ahead: (on your food prep day or the night before)

Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. 

  • Chop your asparagus, mushroom, onions and garlic (use jarred minced garlic in a pinch)
  • Sautée or steam shrimp

Other ingredients you can swap in and out of the recipe:

This quiche is a great family recipe because it can be customized to everyone’s liking. If you have a spouse that doesn’t like mushrooms, replace them with spinach. If your kids prefer ham over shrimp, make the switch. Try to choose an ingredient with a similar consistency to the one you’re swapping… outside of that, the sky is the limit! 

  • Goat cheese
  • Feta
  • Peppers
  • Tomatoes (From experience, if you add tomatoes, chop and strain them. Otherwise, your quiche will look like a river ran through it.)
  • Spinach
  • Crab
  • Ham
Print
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Shrimp and Asparagus Quiche


  • Course: ,
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x

Description

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!


Ingredients

Scale
Main Ingredients:
Sautéed Vegetables:
Shrimp Topping: (optional)
  • 1/2 pound sautéed or steamed shrimp
If You Make Your Own Whole Wheat Pie Crust:
  • 1 & 1/2 cups whole-wheat flour
  • 1/2 cup melted butter
  • 2 tablespoons non-fat milk
  • 1/2 teaspoon Himalayan pink salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Press pie shell into 9-inch glass pie plate. If you’re making homemade pie crust, see instructions below.
  3. Clean and chop asparagus, mushrooms and onions (or whatever vegetables you choose).
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  4. Sauté vegetables in a small amount of extra virgin olive oil and garlic, approximately 5 minutes. Remove from heat and set aside.
  5. 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.)
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  6. In a separate bowl, combine cheddar cheese and arrowroot flour.
  7. Evenly spread cooked vegetables onto pie crust.
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  8. Evenly layer cheese and arrowroot mixture on top of vegetables. Pour egg mixture on top.
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  9. 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:
  1. 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.

Nutrition

  • Serving Size: 8

Keywords: Quiche, Shrimp Asparagus Quiche

Category :Recipes
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