Quiche - Zucchini, Onion, Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
64g shortening 160 g flour, all purpose1/8 tsp salt4 tbsp water1 tbsp olive oil1 1/2 cup diced onion (approx 1/4 large onion)1/2 cup shredded zucchini (approx 1/3 zucchini)170 to 220 g (6 to 8 oz) freshly shredded cheese1 tbsp flour1 6-oz drained can of tiny shrimp5 eggs1/2 cup heavy cream1.5 tsp basil, dried1 tsp oregano, dried1/2 tsp pepper
Pie Crust:
Preheat oven for 425F.
Mix shortening, salt, and flour with pastry blender until it clumps into pea-sized pieces. Sprinkle 3 of the 4 tbsp of water onto dough, lightly mixing it until it just forms a ball. add the last 1 tbsp of water if needed. Over-mixing dough will make a rubbery texture instead of flaky.
Roll dough ball onto a lightly floured surface until it's about 11" diameter disk. Lightly roll the dough disk onto the rolling pin to transfer to pie tin. Smooth the edges until flush with pie tin. Do NOT prick dough. Double line with aluminum foil, then bake in oven for 8-10 minutes. Remove foil, then bake in oven for 3-4 more minutes, until dry but not golden.
Reduce oven to 350F.
Vegetables:
Sauté the diced onions in olive oil until transparent. Add shredded zucchini, and cover to steam-cook approximately 5 minutes, stirring occasionally. Remove lid, and cook another 3-5 minutes to evaporate additional moisture.
Filling:
Shred approximately 6-8 oz of cheese. A mix of 50% mozzarella, 30% cheddar, and 20% swiss is recommended. Coat the shredded cheese with a small amount of flour so it blends evenly with the other ingredients. Add shrimp, eggs, heavy cream, spices, and vegetables. Blend until the cheese is thoroughly mixed.
While pie crust is still warm, pour in the filling. Bake 25-30 minutes at 350 F, until the center is barely set. The heat will keep cooking the filling while cooling. Over cooking may turn the eggs rubbery.
Serving Size: 1/4 of 8" diameter quiche
Number of Servings: 4
Recipe submitted by SparkPeople user NULLIVOROUS.
Preheat oven for 425F.
Mix shortening, salt, and flour with pastry blender until it clumps into pea-sized pieces. Sprinkle 3 of the 4 tbsp of water onto dough, lightly mixing it until it just forms a ball. add the last 1 tbsp of water if needed. Over-mixing dough will make a rubbery texture instead of flaky.
Roll dough ball onto a lightly floured surface until it's about 11" diameter disk. Lightly roll the dough disk onto the rolling pin to transfer to pie tin. Smooth the edges until flush with pie tin. Do NOT prick dough. Double line with aluminum foil, then bake in oven for 8-10 minutes. Remove foil, then bake in oven for 3-4 more minutes, until dry but not golden.
Reduce oven to 350F.
Vegetables:
Sauté the diced onions in olive oil until transparent. Add shredded zucchini, and cover to steam-cook approximately 5 minutes, stirring occasionally. Remove lid, and cook another 3-5 minutes to evaporate additional moisture.
Filling:
Shred approximately 6-8 oz of cheese. A mix of 50% mozzarella, 30% cheddar, and 20% swiss is recommended. Coat the shredded cheese with a small amount of flour so it blends evenly with the other ingredients. Add shrimp, eggs, heavy cream, spices, and vegetables. Blend until the cheese is thoroughly mixed.
While pie crust is still warm, pour in the filling. Bake 25-30 minutes at 350 F, until the center is barely set. The heat will keep cooking the filling while cooling. Over cooking may turn the eggs rubbery.
Serving Size: 1/4 of 8" diameter quiche
Number of Servings: 4
Recipe submitted by SparkPeople user NULLIVOROUS.
Nutritional Info Amount Per Serving
- Calories: 674.0
- Total Fat: 44.5 g
- Cholesterol: 340.9 mg
- Sodium: 634.3 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 3.1 g
- Protein: 29.5 g
Member Reviews