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  • Shrimp Artichoke Quiche

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    Shrimp Artichoke Quiche
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. water
    • 1 tsp liquid shrimp and crab boil seasoning
    • 1 lb unpeeled medium-size fresh shrimp*
    •     Vegetable cooking spray
    • 1/3 c. Italian-seasoned bread crumbs
    • 3/4 c. frzn egg substitute, thawed
    • 1/4 c. all-purpose flour
    • 1/2 tsp baking pwdr
    • 1/4 tsp salt
    • 1 x (14-oz) can artichoke hearts, liquid removed and minced
    • 3/4 c. nonfat or possibly 1% cottage cheese
    • 1/2 c. (2-ounces) shredded reduced-fat Monterey Jack cheese
    • 1/3 c. sliced green onions
    • 1/4 c. (1-oz) shredded reduced fat sharp Cheddar cheese
    • 1/2 tsp warm sauce

    Directions

    1. *You can substitute frzn precooked medium shrimp, thawed. If you do, skip the first 2 ingredients and proceed to chopping the shrimp and setting it aside.
    2. Bring water and seasoning to a boil in a medium saucepan; add in shrimp, and cook 3 to 5 min or possibly till shrimp are done. Drain well; rinse with cool water. Refrigerateshrimp. Peel and devein shrimp; coarsely chop and set aside.
    3. Coat a 10-inch quiche dish or possibly pie plate with vegetable cooking spray. Coat bottom and sides of quiche dish proportionately with toasted bread crumbs. Set quiche dish aside.
    4. Combine egg substitute, flour, baking pwdr, and salt in a large bowl; stir well. Stir in shrimp, artichoke hearts, and remaining ingredients.
    5. Pour artichoke mix into prepared quiche dish. Bake at 350 F for 35 to 40 min or possibly till set. Let quiche stand 10 min before serving.
    6. Sodium Alert:This recipe is not recommended for anyone on a

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