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Categories:
crust butter shallot garlic packet flour mustard Greek yogurt Feta cheese eggs lemon juice frozen spinach nutmeg shrimp breadcrumbs Parmesan cheese fresh chives
Viewed: 19 - Published at: 6 years agoIngredients
- 1 unbaked 9-inch pie crust
- 4 tablespoons butter, divided
- 12 cup shallot, peeled and chopped
- 2 large garlic cloves, minced
- 1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1 12 cups Greek yogurt
- 1 cup Greek feta cheese, crumbled
- 3 large eggs, beaten
- 14 cup lemon juice
- 1 cup frozen spinach, thawed, squeezed dry and chopped
- 1 teaspoon nutmeg, freshly grated
- 1 12 lbs medium shrimp
- 12 cup dry breadcrumbs
- 13 cup parmesan cheese, grated
- 14 cup fresh chives, minced
Method
- Pre heat oven to 425 degrees F. Place crust in a 9-inch deep dish pie or quiche pan.
- Prick all over bottom and sides of crust with a fork.
- Place in oven and bake for 5-8 minutes.
- Remove from oven and reduce oven temperature to 350 degrees F.
- Melt 3 tablespoons of the butter over medium-low heat in a 12-inch heavy skillet.
- Stir in the shallots and garlic.
- Cook until shallots are limp.
- Stir the dressing mix with the flour and mustard, then stir into the skillet.
- Cook and stir until mixture bubbles.
- Remove from heat.
- Stir in the yogurt and Feta cheese.
- Mix the lemon juice, spinach and nutmeg into the eggs, then add the shrimp.
- Add this mxture to the skillet.
- Spoon into the pie shell.
- Mix the bread crumbs, cheese and chives together; sprinkle over the top of the quiche.
- Dot with remaining butter.
- Place in oven and bake for 35-40 minutes or until quiche is set.
