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Easy Shrimp and Asparagus Quiche
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Creamy shrimp and asparagus quiche with gooey Monterey Jack cheese on a deep-dish pie crust.
Ingredients:
  • 4 egg whites
  • 2 eggs
  • 1 cup low-fat cottage cheese
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 0.5 white onion, chopped
  • 2 teaspoons olive oil
  • 1 pound peeled and deveined shrimp
  • 1 (9 inch) unbaked deep-dish pie crust (such as Marie Callender's®)
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 3 green onions, chopped
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Combine egg whites, eggs, and cottage cheese in a blender and blend until smooth, pulsing for about 1 minute.
  • In a large skillet over medium heat, sauté the asparagus and onion in 1 tablespoon of olive oil until the asparagus is tender, about 8 minutes.
  • In a skillet over medium heat, warm 2 teaspoons of olive oil. Season shrimp with salt and black pepper, then cook in the heated oil until they are no longer translucent in the center and turn pink, which should take 5 to 8 minutes.
  • Press pie crust into a 9-inch deep-dish pie plate. Spread shrimp over the crust, followed by the asparagus mixture. Pour cottage cheese mixture on top. Sprinkle Monterey Jack cheese and green onions over the quiche.
  • Bake the quiche in a preheated oven until the cheese topping turns golden brown and the center is firm, approximately 1 hour.

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