Seafood Quiche
Savory seafood, tasty fresh asparagus and creamy Gruyerecheese, make this Seafood Quiche a tasty and versatile entrée; A brunch classic, tasty lunch or lightdinner.
Ingredients
- 1 teaspoon butter
- 8 ounces crimini mushrooms sliced
- 6 eggs
- 2 cup half and half
- 8 ounces seafood ideally raw
- 1/2 cup onion chopped
- 1/2 cup chopped asparagus
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup gruyere or swiss cheese
Instructions
- (Optional) Blind bake the crust if using. Fit the crust to an 10 inch tart pan, deep pie pan or the equivalent. Poke holes in the bottom, line with parchment and pie weights, then bake at 375 for 15 minutes. Remove the parchment and bake about another 10 minutes until bottom is dry and just starting to brown. Remove from the oven. Crust can be filled warm or cooled.
- Sautee sliced mushrooms in butter until they turn golden. Let cool.
- Beat eggs and half & half together
- Mix in remaining ingredients (including cooled mushrooms), except for 1/2 cup of the cheese.
- If going crustless, spray a 10 inch quiche pan (or deep pie pan) with non-stick cooking spray. Pour in filling to pan or pre-baked crust.
- Top with remaining 1/2 cup cheese
- Bake at 350 until knife inserted near center comes out clean, 30-45 minutes.
Nutrition
Calories: 234kcalCarbohydrates: 6gProtein: 16gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 163mgSodium: 681mgPotassium: 299mgFiber: 1gSugar: 4gVitamin A: 633IUVitamin C: 2mgCalcium: 262mgIron: 1mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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