Sunday, March 3, 2013

Cajun Shrimp Quiche

Well, another weekend has passed and just like that it's March! Oh, and happy belated birthday to my Mom and Uncle Rodger! The both celebrated their birthdays yesterday. Joe and I had a pretty busy weekend and I'm already looking forward to the next one. I scraped a bunch more wallpaper, but we did fun things too :) I made more caramel corn to bring to a party at the house of one of Joe's coworkers last night. There was a lot of karaoke at this party and it was awesome haha. Today I made another Birthday Blessings cake as well as some yummy cinnamon roll bread. But we'll save that for another post! I guess not everyone considers making a few new recipes fun, but I do :)

Right now I want to show you a recipe I made for an awesome shrimp quiche. I love quiche and since Joe isn't a big fan of having breakfast for dinner, quiche is about as close as I can get. And with this being a shrimp quiche, it is perfect if you're not eating meat on Fridays right now because of Lent. It has great Louisiana flavor and didn't taste to breakfasty for Joe. Plus, it makes two whole quiches so you can freeze one and then just reheat it another night. This recipe came from a blog called Eat, Live, Run and it was super simple to put together. Here's the recipe:

Cajun Shrimp Quiche - From Eat, Live, Run Blog

2 pre-made pie crusts (I bought the ones that had to be placed in pans, but you can use the kind that are already in a pan)
4 large eggs
1 1/4 cup half-n-half
2 stalks celery, minced
3 greens onions, minced (I actually used 1/2 of a yellow onion)
1 green pepper, diced
2 jalapenos, seeds removed and diced
1 1/2 cups grated cheddar cheese
4 T butter, melted
1 T Tony's seasoning
1 T Old Bay seasoning
1 lb raw shrimp, peeled, deveined and tails removed
1 large tomato thinly sliced (I skipped this part)

- Preheat the oven to 325 degrees.
- If needed, place the two pie crusts into 9" pie pans.
- Roughly chop the raw shrimp into bite size pieces.
- In a large bowl, whisk together the eggs, melted butter, and half-n-half. Add the celery, bell pepper, onion, cheese and jalapeno. Mix well.
- Add the Tony's and Old Bay and mix well. Stir in the shrimp.
- Divide the mixture between both pie crusts. If desired, place three tomato slices on each quiche.

- Bake for 60-70 minutes until the tops are golden brown. Let cool for a while before serving. Enjoy!

All of our snow is finally starting to melt, but with some snow plow mounds that are probably 6 feet tall, it will likely be a while before it's all gone. I'm just looking forward to getting to run outside again since the treadmill and I are not getting along. With daylight savings time coming soon, there will be a lot more daylight after work to go running outside. I've got a few posts on backlog so there should be no excuse to not put a couple posts up! I hope you all have a great week!


  1. This looks fantastic, Lisa. I think there is something wrong with your husband not liking breakfast for dinner.:-)What is your suggested wine pairing with this dinner?

    1. Thanks, Dad! I honestly couldn't even tell you what kind of wine I had with it, or what would be good with it. You'd probably know better than me! Probably just some kind of nice, crisp white.