Asparagus and Shrimp Quiche
This Asparagus Shrimp Quiche blends the delicate earthiness of fresh asparagus with the sweet, briny flavor of shrimp—all nestled in a creamy egg custard and flaky pie crust. It’s a seafood quiche that feels fancy but is surprisingly easy to make at home.
Ingredients
- 11 oz asparagus
- ½ medium onion (finely chopped)
- 10 white shrimps (cut in bite size)
- 3 cloves garlic (finely chopped)
- 1 teaspoon paprika
- 1 tablespoon Dried parsley
- Salt to taste
- 1 tablespoon oil
- butter to grease the baking pan
- bread crumbs to dust the baking pan
Custard
- 4 eggs
- 1 cup heavy cream
- ½ cup Cottage cheese
- salt
- pepper
Instructions
- Trim the ends of the asparagus, and then slice into tiny bite size. Leave the top 2 inch to be layered on top of the custard.
- Blanch the asparagus by placing it in boiling water for about 3 minutes and then, shock them in ice water. Keep them aside.
- Heat 2 tbs oil in a pan and add the garlic.
- Add onion, salt, paprika and dried parsley. Sauté them till onions are translucent.
- In a big bowl, whip the eggs with heavy cream, cottage cheese, salt, pepper, and the sautéed onion.
- Add the bite size chopped asparagus and chopped bite size shrimp to the custard and mix it well.
- Preheat oven to 400 F
- Grease a baking pan with butter and dust it with bread crumb.
- Pour the custard mixture from the bowl to the baking pan.
- Arrange the asparagus on top in a line or any way you like.
- Bake it at 400 F for 28 to 30 mins.
- Let it cool down a little, before you slice and serve it warm.
Nutrition
Serving: 1Servings