Best 4 Easy Shrimp And Asparagus Quiche Recipes

Indulge in a culinary symphony of flavors with our exquisite Shrimp and Asparagus Quiche. This delectable dish seamlessly blends the briny essence of succulent shrimp with the vibrant crunch of fresh asparagus, enveloped in a velvety custard filling. Baked to golden perfection, the quiche boasts a flaky, buttery crust that crumbles at the first bite. Alongside this savory masterpiece, we present a tempting array of quiche recipes that cater to diverse preferences. Embark on a culinary journey with our Spinach and Feta Quiche, where creamy feta cheese mingles with earthy spinach, or savor the classic elegance of our Mushroom and Gruyère Quiche, where earthy mushrooms and nutty Gruyère cheese create a harmonious balance. For those seeking a vegetarian delight, our Roasted Red Pepper and Goat Cheese Quiche tantalizes the taste buds with its vibrant red peppers and tangy goat cheese. Each quiche is a culinary masterpiece, promising a symphony of flavors that will leave you craving more.

Here are our top 4 tried and tested recipes!

ASPARAGUS QUICHE

Asparagus Quiche image

There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

Steps:

Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

QUICK SHRIMP QUICHE

Quick Shrimp Quiche image

This recipe came from "The Can Opener Gourmet" by Laura Karr. I've made it with shrimp or crabmeat & both are delicious. There are a number of easy recipes in this book that my kids really enjoyed for dinner! You may have to cover the edges of the piecrust.

Provided by MindiLouWho

Categories Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
1/3 cup evaporated milk or 1/3 cup whole milk
2 teaspoons onion powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon bottled lemon juice
1/8 teaspoon ground nutmeg
1 (4 1/4 ounce) can baby shrimp, drained
1 cup shredded swiss cheese
1 frozen 9-inch pie shell

Steps:

Preheat oven to 425.
In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

STEAK AND SHRIMP KABOBS

Steak and Shrimp Kabobs image

You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch

Steps:

In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

Nutrition Facts :

Tips:

For a creamier quiche, use heavy cream instead of milk.
If you don't have asparagus on hand, you can substitute another vegetable, such as broccoli, zucchini, or spinach.
To make the quiche ahead of time, bake it according to the recipe instructions, then let it cool completely. Wrap the quiche tightly in plastic wrap and refrigerate for up to 3 days. To reheat, preheat the oven to 350 degrees Fahrenheit and bake the quiche for 15-20 minutes, or until heated through.
You can also freeze the quiche for up to 2 months. To freeze, bake the quiche according to the recipe instructions, then let it cool completely. Wrap the quiche tightly in plastic wrap and aluminum foil, then place it in a freezer bag. To reheat, thaw the quiche overnight in the refrigerator, then preheat the oven to 350 degrees Fahrenheit and bake the quiche for 15-20 minutes, or until heated through.

Conclusion:

This easy shrimp and asparagus quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover shrimp and asparagus. With its creamy filling, flaky crust, and tender shrimp and asparagus, this quiche is sure to be a hit with everyone who tries it.