This is a wonderful summer dish. I wanted to share with you in case you need a good appetizer recipe as well. The mini version is at the bottom of the recipe, and they work great for summer baby or bridal showers or parties. You can make them ahead of time and rewarm just beforehand. Or maybe make the larger version and have an easy dinner tonight! This recipe comes from my friends mom, who was nice enough to share it! I tweaked it a bit by reducing the eggs and cream and adding the lemon zest, which REALLY gives it an amazing flavor.
LEMON SHRIMP QUICHE
Recipe adapted from Cindy Wagner
1/3 cup olive oil
1/3 cup lemon juice
3 cloves garlic, smashed
1 four inch sprig rosemary
1 lb (about 20) medium raw shrimp, peeled, deveined, and tails removed
4 large eggs
3/4 cup heavy cream
1/4 cup sliced black olives
1/4 cup chopped chives
1 T chopped fresh rosemary
1/2 cup grated Parmesan
1/4 tsp salt
1/4 tsp pepper
zest of 1 lemon
Nine inch pie crust, precooked (I make my own- bake at 425 for 15-20 min until browned)
In a large glass bowl, combine the olive oil, lemon juice, garlic, rosemary sprig, and shrimp.
Let marinate 10 minutes.
In another bowl, combine eggs, cream, olives, chives, chopped rosemary, parmesan, salt, pepper, and lemon zest.
Drain shrimp from marinade, discard marinade. Place shrimp in pie crust and pour egg mixture over the top. Bake for 15 minutes at 425, then lower temperature to 350 and bake another 15 to 20 minutes, utnil knife inserted comes out clean. Cool slightly.
VARIATION: For individual servings, bake pie crust in small tart pans or muffin pans or mini muffin pans, then place one or two shrimp in each crust and pour egg mixture over the top. Bake the same, but after lowering the heat to 350, bake only another 5 or 10 minutes, depending on size of pans.
You can make these ahead of time, and just before serving, place on cookie sheet and rewarm at 350 degrees until warm.