Cooking With Metachat!

Tuesday, August 29, 2006

Redvixen's Summer Shrimp Quiche

1/4 cup scallions
2 tbspns butter
1/2 pound cooked (peeled) shrimp
pinch of pepper
3 eggs
1 cup half and half
1 10 inch previously frozen pie shell
1 large tomato
1/4 cup shredded white sharp cheese

Saute scallions in butter, add shrimp and pepper and cook for 2 minutes. Set aside. Beat together eggs and half and half. Spread shrimp mixture in the bottom of the pie shell. Pour half and half/egg mixture over the shrimp. Top with slices of tomato and sprinkle with cheese. Bake at 375 degrees for 25 minutes (for a shallow dish) or 40 minutes for a deep pie dish.


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