- 4 egg whites
- 2 eggs
- 1 cup low-fat cottage cheese
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 white onion, chopped
- 2 teaspoons olive oil
- 1 pound peeled and deveined shrimp
- salt and ground black pepper to taste
- 1 (9 inch) unbaked deep-dish pie crust (such as Marie Callender's®)
- 1 (8 ounce) package shredded Monterey Jack cheese
- 3 green onions, chopped
- Preheat oven to 375 degrees F (190 degrees C).
- Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
- Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
- Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
- Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.
05/08/2018
recipepes.com
Easy Shrimp and Asparagus Quiche, recipe
PT15M
PT1H
5
455 calories
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