Asparagus and Shrimp Quiche

I love asparagus and am having so much fun trying new recipes with this delicious spring vegetable. I was intrigued when I found this recipe for quiche combining asparagus and shrimp - and without a crust! I do like crustless quiches; helps cut down on the calories so I can eat more clearance Easter candy.

Start by preparing the asparagus that you'll use for garnish later. (If you don't care about this, skip these steps and just chop the asparagus and cook it all at the same time.) Cut 6-8 asparagus tips to the same length,



then blanch in boiling water for about 2 minutes just until they turn bright green.



Remove them from the pan and set them aside. Chop the rest of the asparagus into bite sized pieces. Now, in a large skillet, saute the onion and garlic in olive oil.



Cook for about 4 minutes until the onion is softened, then add the chopped asparagus.



Cook and stir for about 2-3 minutes until the asparagus is bright green and tender but still crisp. Then add in the shrimp - I chop them in half first.



Sprinkle with the red pepper flakes



and then stir well to combine. Now in a mixing bowl, combine the eggs and half and half and whisk well. Then add in the cheese.



Spray your quiche plate or pie pan with cooking spray, then sprinkle with the breadcrumbs.



Now tap the pan around (like you would when greasing and flouring a cake pan) to spread the breadcrumbs.



Pour the asparagus and shrimp mixture into the breadcrumb-lined pan



then pour the egg and cheese mixture over it.



Now place the reserved asparagus spears in a spoke pattern on top of the quiche.



Bake for 25-30 minutes or until the eggs are set - a knife inserted into the middle of the quiche should come out clean.



Let the quiche stand for a couple minutes, and serve warm. This is equally good for dinner, lunch or breakfast!

One year ago: Apple Bread
Two years ago: Cheesy Chicken Enchiladas, Chocolate Glazed Almond Bars

Find more great recipes at Let's Do Brunch, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fun with Food Friday, Foodie Friday (#2), Seasonal Sunday, Let's Do Brunch, This Week's Cravings.

Asparagus and Shrimp Quiche

1 medium onion, finely chopped
1/2 pound medium cooked shrimp, cut in half
2 tsp. olive oil
3 cloves garlic, finely chopped or minced
6 eggs
1 cup half and half
1/2 pound asparagus, washed and trimmed
1 tsp. red pepper flakes
1/2 cup grated fresh parmesan cheese
1 1/2 Tbsp. bread crumbs

Cut 6 asparagus spears into equal length and blanch them in boiling water for about 2-3 minutes or until bright green. Remove and set aside. Chop the remaining asparagus into bite sized pieces.

Heat 2 tsp. olive oil in a pan and add the garlic and onion and saute for several minutes until the onion gets soft. Add the chopped asparagus and saute for 2-3 minutes or until it turns bright green. Add the shrimp and red pepper flakes and mix well to combine. Remove from the heat and set aside.

In a measuring cup, whisk together the eggs and half and half, and season to taste with salt and pepper. Add the parmesan cheese and whisk well.

Grease a pie plate or quiche pan with non stick spray, then add the bread crumbs, tapping the pan to distribute them evenly across the bottom of the pan. Pour the asparagus and shrimp mixture into the prepared pan, and top with the egg mixture. Arrange the reserved asparagus on top in a line.

Bake at 400 for 25-30 minutes or until a knife inserted into the center comes out clean. Let stand a few minutes before serving.

I love asparagus and am having so much fun trying new recipes with this delicious spring vegetable. I was intrigued when I found this recipe for quiche combining asparagus and shrimp - and without a crust! I do like crustless quiches; helps cut down on the calories so I can eat more clearance Easter candy.

Start by preparing the asparagus that you'll use for garnish later. (If you don't care about this, skip these steps and just chop the asparagus and cook it all at the same time.) Cut 6-8 asparagus tips to the same length,



then blanch in boiling water for about 2 minutes just until they turn bright green.



Remove them from the pan and set them aside. Chop the rest of the asparagus into bite sized pieces. Now, in a large skillet, saute the onion and garlic in olive oil.



Cook for about 4 minutes until the onion is softened, then add the chopped asparagus.



Cook and stir for about 2-3 minutes until the asparagus is bright green and tender but still crisp. Then add in the shrimp - I chop them in half first.



Sprinkle with the red pepper flakes



and then stir well to combine. Now in a mixing bowl, combine the eggs and half and half and whisk well. Then add in the cheese.



Spray your quiche plate or pie pan with cooking spray, then sprinkle with the breadcrumbs.



Now tap the pan around (like you would when greasing and flouring a cake pan) to spread the breadcrumbs.



Pour the asparagus and shrimp mixture into the breadcrumb-lined pan



then pour the egg and cheese mixture over it.



Now place the reserved asparagus spears in a spoke pattern on top of the quiche.



Bake for 25-30 minutes or until the eggs are set - a knife inserted into the middle of the quiche should come out clean.



Let the quiche stand for a couple minutes, and serve warm. This is equally good for dinner, lunch or breakfast!

One year ago: Apple Bread
Two years ago: Cheesy Chicken Enchiladas, Chocolate Glazed Almond Bars

Find more great recipes at Let's Do Brunch, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fun with Food Friday, Foodie Friday (#2), Seasonal Sunday, Let's Do Brunch, This Week's Cravings.

Asparagus and Shrimp Quiche

1 medium onion, finely chopped
1/2 pound medium cooked shrimp, cut in half
2 tsp. olive oil
3 cloves garlic, finely chopped or minced
6 eggs
1 cup half and half
1/2 pound asparagus, washed and trimmed
1 tsp. red pepper flakes
1/2 cup grated fresh parmesan cheese
1 1/2 Tbsp. bread crumbs

Cut 6 asparagus spears into equal length and blanch them in boiling water for about 2-3 minutes or until bright green. Remove and set aside. Chop the remaining asparagus into bite sized pieces.

Heat 2 tsp. olive oil in a pan and add the garlic and onion and saute for several minutes until the onion gets soft. Add the chopped asparagus and saute for 2-3 minutes or until it turns bright green. Add the shrimp and red pepper flakes and mix well to combine. Remove from the heat and set aside.

In a measuring cup, whisk together the eggs and half and half, and season to taste with salt and pepper. Add the parmesan cheese and whisk well.

Grease a pie plate or quiche pan with non stick spray, then add the bread crumbs, tapping the pan to distribute them evenly across the bottom of the pan. Pour the asparagus and shrimp mixture into the prepared pan, and top with the egg mixture. Arrange the reserved asparagus on top in a line.

Bake at 400 for 25-30 minutes or until a knife inserted into the center comes out clean. Let stand a few minutes before serving.