Shrimp Scampi Quiche

Tired of cooking the same old dish over and over again?  Here is a recipe I know you will want to add to your collection.  A Shrimp Scampi Quiche.  I made it for a birthday lunch for some lady friends and it was a big hit.

SHRIMP SCAMPI QUICHE

CRUST:

Use your favorite pie dough recipe.  Add 2 teaspoons of vinegar to your recipe. The vinegar being an acid tenderizes things made with wheat flour.
If you don't feel like making your own crust, I recommend Maria Callender's frozen pie crust, two in a package and around $4.00.  It is actually very flavorful and flaky.   

FILLING:

    3 tablespoon unsalted butter 
    1 lb. shrimp, peeled and cut in half (the length of the shrimp)
    1 cup cherry tomatoes, cut in half
    3 large garlic cloves, minced
    4 tablespoon parsley, chopped
1/4 teaspoon red pepper flakes (see note below)
3/4 cup heavy cream
    3 large eggs
2/3 cup Parmesan cheese, grated
     1 tablespoon flour
     1 teaspoon Dijon mustard  

Melt the butter in a skillet and saute the shrimp over medium heat until slightly cooked, stirring often.  Add the tomatoes, garlic and parsley, continue stirring and cook until the shrimp is almost cooked through.  Do not over cook it.   Add this to your pastry shell and spread out evenly.

Whisk together the cream, eggs, cheese, flour and Dijon.  Pour over the filling.  

Bake in a 375 oven for 60 minutes, or until puffy in the middle and slightly browned.  Let cool on a rack for at least 30 minutes before serving.

A great entree along with a green salad tossed in an olive oil and vinegar dressing makes for a perfect summer meal along with a chilled bottle of Spanish Cava. 

Bon Appetit! 


Note:  I prefer to take my red pepper flakes and grind them even further in my Bullet.   I like the smaller consistency.