Recipe by Melanie
"This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes."
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low-fat cottage cheese
asparagus, trimmed and cut into 1-inch pieces
white onion, chopped
peeled and deveined shrimp
salt and ground black pepper to taste
1 (9 inch)
unbaked deep-dish pie crust (such as Marie Callender's®)
1 (8 ounce) package
shredded Monterey Jack cheese
green onions, chopped
Very good recipe but we did follow previous review instructions as to not blend the eggs & cottage cheese) and we used about 1/2 bunch of asparagus since it overflowed the first time we prepared this dish. Being from south Louisiana, we will try crawfish instead of shrimp next time.
This is really good! I cooked the shrimp in a little sesame oil, salt and pepper which gave it a nice Asian flavor. I also cooked the shrimp with the asparagus and onion after the asparagus was cooked. One issue, do not put the cheese on until the last 10 or 15 minutes. At such a high temperature, after an hour, the cheese will either burn or turn into a hard brown shell. Not very pleasant. The temperature is needed to cook the quiche right but leave the cheese to the very last moment. Next time, I might not put the cottage cheese or eggs in the blender since the curds provide a nice texture. Good recipe though thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shrimp and Asparagus Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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