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.

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

• 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

Just swap one ingredient out and add in another. The sky’s the limit.

Print Recipe

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!

Course

Breakfast, Main Dish

Prep Time

20 minutes

Cook Time

40-50 minutes

Servings

Ingredients

Main Ingredients:

• 1 unbaked whole wheat pie crust
• 4 large eggs (beaten)
• 1 & 1/2 cups non-fat small curd cottage cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons freshly chopped basil
• 1 teaspoon tarragon
• pinch Himalayan pink salt and pepper
• 1 & 3/4 cups freshly grated cheddar cheese (or cheese of choice)
• 1 tablespoon arrowroot starch/ flour

Sautéed Vegetables:

• 1 cup chopped asparagus
• 1 cup sliced mushrooms
• 1/2 cup chopped onions
• 1 teaspoon extra virgin olive oil
• 1 & 1/2 tablespoons minced garlic

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

Course Breakfast, Main Dish Prep Time 20 minutes Cook Time 40-50 minutes Servings Ingredients Main Ingredients: 1 unbaked whole wheat pie crust 4 large eggs (beaten) 1 & 1/2 cups non-fat small curd cottage cheese 1/4 teaspoon nutmeg 2 tablespoons freshly chopped basil 1 teaspoon tarragon pinch Himalayan pink salt and pepper 1 & 3/4 cups freshly grated cheddar cheese (or cheese of choice) 1 tablespoon arrowroot starch/ flour Sautéed Vegetables: 1 cup chopped asparagus 1 cup sliced mushrooms 1/2 cup chopped onions 1 teaspoon extra virgin olive oil 1 & 1/2 tablespoons minced garlic 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).

   
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.)

   
6. In a separate bowl, combine cheddar cheese and arrowroot flour.
7. Evenly spread cooked vegetables onto pie crust.

   
8. Evenly layer cheese and arrowroot mixture on top of vegetables. Pour egg mixture on top.

   
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.

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