Very good recipe but we did follow previous review instructions as to not blend the eggs & cottage cheese) and we used about 1/2 bunch of asparagus since it overflowed the first time we prepared this dish. Being from south Louisiana, we will try crawfish instead of shrimp next time.
This is really good! I cooked the shrimp in a little sesame oil, salt and pepper which gave it a nice Asian flavor. I also cooked the shrimp with the asparagus and onion after the asparagus was cooked. One issue, do not put the cheese on until the last 10 or 15 minutes. At such a high temperature, after an hour, the cheese will either burn or turn into a hard brown shell. Not very pleasant. The temperature is needed to cook the quiche right but leave the cheese to the very last moment. Next time, I might not put the cottage cheese or eggs in the blender since the curds provide a nice texture. Good recipe though thanks!
Very good recipe. In looking over the instructions now my differences are that I did not pulse the egg and cottage cheese, but just beat with a fork. Also, I had not read the reviews so put the montery-colby shredded cheese on top before it went into the oven and it was just fine. Maybe the previous reviewer had an oven that was hotter than mine. Also, I used 1/2 pound of jumbo shrimp cut in 3 pieces each and that was plenty. For me this is a keeper.
I gave it the full 5 stars! I wasn’t certain about cottage cheese in a quiche, but this was wonderful. Very light and lower in calories than most recipes. I did sauté shrimp and asparagus with onion before puttin in the quiche. Also used Swiss cheese. It is excellent! Enjoy for yourselves!
This is delicious! I made a crustless version and it came out perfectly. I also substituted Gruyere cheese because that what I had. Thanks! Great recipe.
I made it exactly as the recipe stated, including the blending of the ingredients. It was terrific, and I’m looking forward to leftovers. My cheese did get overcooked on the top, and scallions burned up. Tasted good, but next time I will go to the extra trouble of adding them towards the end of the baking time. I think next time I will cut up the shrimp, too.
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I really liked this and will make it again. A few changes: I only used 3/4 of the amount of asparagus 4 oz. of shredded cheese and substituted lobster cakes for the shrimp. It seemed a little dry so I added 1/4 C. of half and half. I stirred it all together and then placed in the pie shell. Then I baked for 15 minutes at 425 and then at 350 until done.
I was a little disappointed. The recipe sounded so good. After 45 minutes in a 375 degree oven, the cheese was getting so brown that I felt it needed to come out. The crust wasn't baked through and it was a little runny. I think it would be better to bake it in a 350 degree oven for the hour.
