Shrimp Egg Quiche
|9 inch unbaked pie shell||1|
|Cooked frozen shrimp||6 Ounce (Thawed)|
|Onion||1 , minced|
|Parsley||2 Teaspoon, chopped|
|Eggs||6 , beaten|
|Skim milk||1⁄2 Cup (8 tbs)|
|White pepper||1⁄8 Teaspoon|
Bake pie shell at 450°F (230°C) for 7 minutes.
Drain thawed shrimp, reserving the liquid.
Place drained shrimp on bottom of pie shell.
Sprinkle with onion and parsley.
In the bowl with the beaten eggs, add the shrimp liquid, milk, salt, and pepper; beat until well mixed.
Pour eggs over shrimp and onion in the crust.
Bake at 350°F (175°C) for 45 to 50 minutes or until firm.