Shrimp And Tomato Quiche Recipes

SHRIMP QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
• Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
• Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

DAVE AND JANIS MURRAY'S MEXICAN QUICHE

Steps:

• Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
• Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
• Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
• Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
• In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
• Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
• Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.

SHRIMP AND TOMATO QUICHE

Steps:

• Preheat oven to 350°F (180°C).
• Place all ingredients except shrimp and tomato in a large container with a lid. Seal and shake until mixed.
• Pour into a greased 9x9 inch dish and add Shrimp and tomato slices on top.
• Let settle for 5 minutes.
• Bake for 35-40 minutes.
• Serve hot or cold.