Easy Shrimp and Asparagus Quiche
Description
A creamy quiche made with a prepared deep-dish pie crust is studded with tender shrimp and asparagus beneath a topping of Monterey Jack cheese.
Ingredients
•
4 egg whites
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2 eggs
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1 cup low-fat cottage cheese
•
1 tablespoon olive oil
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1 bunch asparagus, trimmed and cut into 1-inch pieces
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1/2 white onion, chopped
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2 teaspoons olive oil
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1 pound peeled and deveined shrimp
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salt and ground black pepper to taste
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1 (9 inch) unbaked deep-dish pie crust (such as Marie Callender's®)
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1 (8 ounce) package shredded Monterey Jack cheese
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3 green onions, chopped
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4
Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5
Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6
Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.