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FPI - Spring Quiche with Ice Shrimp and Asparagus

FPI - Spring Quiche with Ice Shrimp and Asparagus

Spring Quiche with Ice Shrimp and Asparagus


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

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Ingredients & Directions

5 lb.
3 (9 inch)
3 lbs.
3 cups
3 cups
3 cups
1/4 cup
1 tbsp.

FPI Ice Shrimp
Deep pie shells
Asparagus tips, blanched
Shredded swiss cheese
Shredded cheddar cheese
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.

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