Easy Shrimp and Asparagus Quiche


  • 4egg whites
  • 2eggs
  • 1 cup low-fat cottage cheese
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • ½white 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
  • 3green onions, chopped
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C).


  • Step 2

    Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.

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