crustless shrimp + green chile quiche

While I baked this in a porcelain 9-inch quiche dish, you can use a 9-inch pie pan or even a 10-inch quiche dish if you’d like. As the pie pan and 10-inch quiche pans are deeper, you can add more custard (egg and milk) for a deeper quiche. See notes. For gluten-free, skip the breadcrumbs or use gluten-green breadcrumbs.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Keyword: Quiche

Servings: 4

Author: More Time at the Table/Alyce Morgan

Ingredients

3 tablespoons salted softened butter divided
1 ½ tablespoons dried plain bread crumbs, optional
½ cup each: diced onion and sweet red bell pepper
Kosher salt and fresh ground black pepper
½ pound asparagus, trimmed, and cut into ½-inch pieces
1 garlic clove, minced
¾ lb medium shrimp, peeled, deveined, with tails off (12 ounces)
4- ounce can mild green chiles, drained
2 ounces soft, crumbled goat cheese (1/3 cup)
2 ounces grated Swiss cheese (1/3 cup)
1 cup whole milk, half and half, or cream
2 large eggs
3 drops hot sauce or to taste I like Tabasco

Instructions

Preheat oven to 350 degrees Fahrenheit and place rack at center. Using one tablespoon of the butter, grease the quiche dish and sprinkle with the breadcrumbs, if using. Set aside.
Heat a 10-inch skillet with the other two tablespoons of butter over medium flame. Add onion and bell pepper along with a pinch each salt and pepper. Cook, stirring, for about 8 minutes or until softened; add asparagus and garlic. Cook another two minutes or until asparagus is nearly tender. Remove from heat.
Pat the shrimp dry with paper towels and layer them into the buttered quiche dish. Spoon the cooked vegetables on the shrimp and scatter the green chiles evenly. Next, layer the crumbled goat cheese (it won’t cover everything) and then scatter the grated Swiss cheese on top.
In a large measuring cup, whisk together the milk and eggs with ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, and the hot sauce. Pour custard evenly over the filling so that dish is no more than ¾ full, drizzling in a little more milk if needed. (See notes.) Place dish on a rimmed baking sheet.
Bake 35-40 minutes or until barely set and just becoming golden on top. A knife stuck into center should come out nearly clean. Remove to a rack and let rest 10 minutes before cutting into wedges for serving. Leftovers are good cold or at room temperature.

Notes

NOTES: If you have deeper or larger dish, add more custard filling. For a 9-inch pie pan or a 10-inch porcelain quiche dish, you can mix 1½ cups milk or cream with 3 eggs. A 10-inch pie pan would require increasing the filling ingredients by a bit—say ¾ cup each onion and peppers, a whole pound of shrimp, ½ cup goat cheese, 2/3 cup grated Swiss, etc.,—and would perhaps hold up to 2 cups of milk or cream and 4 eggs. In other words, the proportions for the custard are 1 large egg for every ½ cup milk or cream—plus salt and pepper. Make sure your pan isn’t more than ¾ full before baking as the quiche will rise as it cooks. If you have extra custard, cook it up in a buttered skillet until it looks like very light and wet scrambled eggs and eat it for a snack.