Shrimp and Asparagus Quiche
Photo by Leslie Dabney
Shrimp and Asparagus Quiche
- Yield: serves 6
Description
Here’s an easy and gorgeous way to pair the season’s fresh asparagus with some tasty shrimp. Leslie Dabney, who created this recipe as part of her collection @thevineyardmomliving, suggests two wines from Livermore Valley to pair with the dish.
Ingredients
- 1 premade pie crust (thaw if frozen)
- 1 tablespoon butter
- 12 asparagus tips, trimmed to approximately 4 inches
- 1 1/2 cups peeled and deveined shrimp
- 4 large eggs
- 2/3 cup half-and-half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh chives, chopped
- 1 1/2 cups shredded gruyere cheese, divided
Instructions
Preheat oven to 375°F.
Melt butter in a medium saucepan over medium-high heat. Add shrimp and cook until pink, 4-5 minutes. Transfer to a plate to cool.
Whisk together half-and-half, whole milk, salt, pepper, garlic powder, and chives. Stir in the cooked shrimp and 1 cup of the shredded gruyere cheese.
Place pie crust into a 9-inch pie pan. Pour the filling into the pie crust. Sprinkle the remaining cheese over the top. Arrange the asparagus tips over the cheese like spokes on a wheel.
Bake quiche for 45–50 minutes or until puffed, golden brown, and just set in the center. Allow to cool for 15 minutes before cutting into wedges to serve.
Wine pairing suggestions: BoaVentura de Caires (Livermore) 2023 Alvarinho and Charles R Vineyard d(Livermore) 2022 Chardonnay
- Category: Entree
