Cajun Quiche

This quiche is loaded with plenty of shrimp, cheese, and crabmeat so it can be eaten at breakfast or even dinner. Creole seasoning gives it a Cajun flavor.

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Cajun Quiche
Prep 20 mins Bake 350°F 50 mins

Ingredients

  • 2 9-inch frozen deep-dish pie shells
  • 6 eggs, beaten
  • 1 1/2 cups  shredded American cheese (6 ounces)
  • 1/2 cup  shredded Monterey Jack cheese
  • 1 bunch green onions, chopped
  • 2 cups  heavy or whipping cream
  • 1 teaspoon  Creole seasoning
  • 1/2 pound  medium shrimp, shelled and deveined
  • 1 pound  fresh lump or jumbo crabmeat or one 16-ounce can refrigerated, pasteurized crabmeat, picked over

Directions

1. Heat oven to 350 degrees F. Prick bottoms of frozen pie shells with a fork. Bake 10 to 12 minutes, until lightly browned.

2. Meanwhile, combine eggs, cheeses, green onions, heavy cream and Creole seasoning in a large bowl until well blended. Fold in shrimp; then gently fold in crabmeat.

3. Divide filling evenly into each pie crust. Bake 50 to 55 minutes until filling is set in center.

Nutrition Facts

  • cal.(kcal)540,
  • Fat, total(g)39,
  • chol.(mg)254,
  • sat. fat(g)20,
  • carb.(g)26,
  • pro.(g)21,
  • sodium(mg)742,
  • Percent Daily Values are based on a 2,000 calorie diet
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