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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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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2012
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! Read More
(8)

Most helpful critical review

Rating: 1 stars
10/31/2018
There is no list of ingredients or recipe. How can we make or review this? Read More
24 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/17/2013
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. Read More
(8)
Rating: 4 stars
09/30/2012
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! Read More
(8)
Rating: 5 stars
12/20/2015
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. Read More
(5)
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Rating: 5 stars
12/25/2018
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! Read More
(1)
Rating: 5 stars
07/13/2019
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. Read More
(1)
Rating: 1 stars
10/31/2018
There is no list of ingredients or recipe. How can we make or review this? Read More
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Rating: 5 stars
11/13/2019
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. Read More
Rating: 4 stars
06/08/2020
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. Read More
Rating: 5 stars
04/04/2021
I used swiss instead Read More