Rating: 4.5 stars
25 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes.

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
8
Yield:
1 9-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

354 calories; protein 25.5g; carbohydrates 16.4g; fat 20.6g; cholesterol 158.9mg; sodium 554.2mg. Full Nutrition
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