FPI - Spring Quiche with Ice Shrimp and Asparagus

Aug. 17, 2009 | Food Management

Source:

Source: FPI
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Yield: 3- 9" quiche (18-24 portions)

Ingredients & Directions
5 lb. 3 (9 inch) 3 lbs. 3 cups 3 cups 15 3 cups 1/4 cup 1 tbsp.	FPI Ice Shrimp Deep pie shells Asparagus tips, blanched Shredded swiss cheese Shredded cheddar cheese Eggs Light cream or evaporated milk Worcestershire sauce Thyme leaf Ground nutmeg Salt and pepper to taste
Pre-heat oven to 400°F. Rinse shrimp to thaw and drain well. Evenly spread 1 cup of swiss cheese in the bottom of each pie shell. Divide the shrimp and asparagus tips between the 3 pie shells and top each with 1 cup of shredded cheddar cheese. Whisk eggs with cream (or evaporated milk), Worcestershire sauce, thyme, salt, and pepper. Pour equal amounts of the egg mixture over each pie shell. Sprinkle generously with ground nutmeg. Place the quiche in the pre-heated oven and bake at 400°F for 20 minutes. Reduce heat to 350°F and continue baking for 40 minutes or until knife inserted in quiche comes out clean. Remove and allow to rest for 15 minutes before slicing.