This recipe is from an old Everyday magazine. I had made this quiche a couple of times and my guests always loved it. It’s the kind of quiche that dissappears from the pie dish in no time at all. Then I lost the magazine and I tried to recreate it from memory but something was missing. I looked everywhere for that magazine, or so I thought, until one day recently I was cleaning out a closet and found a stack of old food magazines. What a find! To me old food magazines are like new food magazines and so I started reading them again and sure enough I found the long lost Shrimp and Fata Cheese Quiche recipe. I absolutely have to share this recipe with you because I know that you’ll love it. The feta cheese gives the quiche a wonderful slight tartness and the combination of shrimp, roasted red pepper and chives is just fantastic. I hope you enjoy this quiche as much as I do. I wonder what else is in that closet?
1 sheet store-bought refrigerated pie dough, at room temperature
1 tbsp unsalted butter
8 oz large shrimp, peeled and deveined
2 extra large eggs
1/2 cup half-and-half
1 tbsp minced chives
1/4 tsp salt
1/4 tsp pepper
1/4 cup jarred roasted red pepper, diced
3 oz crumbled feta cheese
Preheat oven to 425 degrees F.
Press the dough into a 9 inch pie or tart dish. Pierce the bottom of dough with a fork. Place tart dish on a baking sheet and line inside of pie dough with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights and reduce heat to 375 degrees F. Continue to bake dough until golden, about 12 minutes. Let tart shell cool on a wire rack.
Melt butter in a pan over medium heat. Add shrimp to pan and cook for 2 minutes just until opaque, flipping shrimp half-way through. Remove shrimp from pan and set aside.
In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red pepper and feta cheese in pie shell and cover with the egg mixture.
Bake quiche in the 375 degrees oven for 25 minutes or until a knife inserted into the middle of the pie comes out clean. Cool quiche for 10 minutes and serve. Enjoy.
Source: slightly adapted from Everyday with Rachael Ray magazine