Quiche has always been an incomparable, one dish meal in my opinion. It’s kind of a whole food with protein, vegetables, dairy and carbohydrates. Quiche’s convenience wins hands down. After mixing the basics … eggs, milk or cream … any ingredients will work from leftovers to freshly cooked. You can use just about anything that you have in the refrigerator.
While some recipes are crust-free, most quiches have some kind of foundation. Potatoes, rice, cauliflower all make nice ‘crust’ options. Quiche makes a great choice for breakfast, lunch or dinner. To keep it interesting, I’m always trying to find ways to tweak the ingredients to make it taste just a bit different each time.
Two of Brion’s favorite foods are broccoli and rice. I decided to make a rice/cheese crust, which I pre-baked so it would get a little crispy. Then, when it bakes with the filling, it holds together quite nicely. The seasoning plays a crucial part in the quiche.
Shrimp Quiche Casserole
Preheat oven to 350 F. Blend crust ingredients. Using the back of a large spoon, press into a greased 8-inch round baking dish & bake for 15-20 minutes.
In a skillet, melt 1 Tbsp butter; saute garlic & mushrooms, stirring for about 5 minutes. Stir in onions, cook for another 2 minutes. Transfer to a large bowl.
Pour 2 cups water into skillet & bring to a simmer. Cook shrimp for about 1 minute or JUST until pink. Reserving 1 cup of the liquid, rinse shrimp under cold running water. Shell & devein shrimp; arrange over rice in baking dish.
Preheat oven to 325 F. (If you have turned it off after pre-baking crust). In a heavy saucepan, melt remaining butter & stir in flour. Cook, stirring, for about 2 minutes, without browning; gradually whisk in reserved liquid & milk. Cook, stirring, for about 20 minutes or until thickened.
Remove from heat; stir in 1/2 cup of the cheese, lemon zest & spices until cheese is melted. Stir into vegetable mixture & pour over shrimp in rice crust.
In a small bowl, stir together remaining 1/4 cup cheese & bread crumbs. Sprinkle evenly over 'quiche'.
Bake for about 40 minutes or until quiche is 'set'. Cut into wedges & serve.