Shrimp Quiche Casserole

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.

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Shrimp Quiche Casserole

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, French

Servings

MetricUS Imperial

Ingredients

Rice Crust

• 380 gm (2 1/2 cups) cooked rice
• 30 gm (1/4 cup) Gouda cheese, shredded
• 1 egg, beaten
• 1/2 of a green onion, sliced (optional)
• 1/8 tsp EACH smoked paprika, garlic powder & sea salt

Filling

• 3 Tbsp butter,
• 1 clove garlic
• 170 gm fresh mushrooms, sliced
• 100 gm fresh broccoli, steamed
• 1/2 cup green onions, chopped
• 300 gm Wild, raw jumbo shrimp with shells on
• 3 Tbsp flour
• 1 1/2 cups milk
• 90 gm (3/4 cup) Gruyere cheese, shredded
• 2 tsp lemon zest
• 1/2 tsp EACH dill weed, garlic powder, onion powder, salt & pepper
• 1 tsp dry mustard
• 1/4 cup bread crumbs

Course Lunch, Main Dish Cuisine American, French Servings MetricUS Imperial Ingredients Rice Crust 380 gm (2 1/2 cups) cooked rice 30 gm (1/4 cup) Gouda cheese, shredded 1 egg, beaten 1/2 of a green onion, sliced (optional) 1/8 tsp EACH smoked paprika, garlic powder & sea salt Filling 3 Tbsp butter, 1 clove garlic 170 gm fresh mushrooms, sliced 100 gm fresh broccoli, steamed 1/2 cup green onions, chopped 300 gm Wild, raw jumbo shrimp with shells on 3 Tbsp flour 1 1/2 cups milk 90 gm (3/4 cup) Gruyere cheese, shredded 2 tsp lemon zest 1/2 tsp EACH dill weed, garlic powder, onion powder, salt & pepper 1 tsp dry mustard 1/4 cup bread crumbs

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Rice Crust

1. 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.

Filling

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.