Shrimp Quiche with Avocado: Page 23, Aloha Days Hula Nights

My grocery store had lovely fresh Kauai shrimp for sale, so I snapped them up and hunted through my cookbooks for the perfect recipe to showcase them.  I wanted something that focused on the shrimp flavor and would let me enjoy them in all their local glory.  The Shrimp Quiche with Avocado on page 23 of Aloha Days Hula Nights was an absolute delight.  Warm, rich, cheesy, flaky, bursting with flavor, and best of all, the shrimp was the star!

I cannot say enough good things about this quiche.  I loved it, my mother-in-law loved it, my toddler loved it…it was fabulous.  The cheddar cheese melted on the bottom and created a delicious filling-proof layer so the crust stayed crispy.  The veggie mixture was homey with the onion, garlic, and tomatoes, and the fresh shrimp flavor really shone brightly.  This dish was rich and yummy, and went great with a salad for dinner or breakfast.  I will make this again soon!  (I want to make it again now).  And confession time: I used a frozen pie crust (Mrs. Smith’s is perfect), though I usually try to make the effort to do it myself.  It was wonderful anyway!

This is, however, the first recipe from our cookbooks that didn’t work perfectly for me on the technical side.  I used a 9-inch pie pan, just as described, and there was way too much filling!  After all the shrimp and veggies went in, only a 1/3 of the beaten egg-and-milk mixture would fit, and I had to serve the avocado with it after baking.  I had more of a shrimp tart than quiche.  It was still scrumptious, but the filling just wouldn’t fit–but it was so good I didn’t care.  I’d cut the filling ingredients in half next time.  Or make two–yes, definitely make two.  You should make at least one now!

PS:  I absolutely love Mexican food, and I will add salsa, lime, and sour cream to practically anything…but this is so good I did not add any of it.  Seriously, it is one of my favorite things I’ve cooked so far – try it yourself!

Absolutely fabulous – beautiful pink shrimp, creamy eggs, and cool smooth avocado

Cooking the steamy delicious filling – beautiful color from super-fresh pink Kauai shrimp!

Fresh Kauai shrimp, ready to peel, devein and cook!

Tasty little guy!

Shrimp Quiche with Avocado

QUICHE Ingredients:

  • 9-inch flaky pie crust, baked
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, finely diced
  • 4 ripe tomatoes, seeded and diced
  • 4 cloves garlic, minced
  • 1 pound raw shrimp, peeled, deveined, and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Cheddar cheese
  • 1 firm ripe avocado, halved, seeded and peel
  • 3 eggs
  • 1 cup whole milk or half-and-half
  • Salsa, lime wedges and sour cream

FLAKY PASTRY Ingredients:

  • 1 1/3 cups all purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, cut into small pieces
  • 3 tablespoons cold vegetable shortening
  • 4 to 6 tablespoons ice water

Heat over to 350ºF.  Heat oil and butter in a skillet over medium heat.  Add onion and sauté 8 to 10 minutes until golden.  Stir in tomatoes and garlic.  Continue to sauté to soften tomatoes and evaporate some of the liquid.  Add shrimp and cook, stirring frequently, until opaque.  Remove from heat.  Season with salt and pepper.  Spread cheese on bottom of baked 9-inch pie crust.  Top with shrimp mixture.

Slice each avocado half into a fan shape starting at wide end and cut 1/4-inch thick slices to within 1/2-inch of stem end.  Gently separate slices from each other but keep attached at top, to form fan shape.  Place on shrimp mixture with stem end facing center.  Continue, forming a circle of slices out of both halves of avocado.

Beat eggs with milk in a small bowl until blended.  Pour over quiche filling.  Bake in center of oven about 45 minutes until eggs are set.  Serve in wedges with salsa, lime wedges, and sour cream.

Flaky pastry:  Stir together flour and salt in a large bowl. Cut in butter and shortening using a fork or a pastry blender until the texture of coarse sand.  Drizzle in ice water 1 tablespoon at a time, stirring after each addition, until dough is evenly moist and comes together but does not quite form a ball.  Transfer to work surface and shape dough into a disk.  Wrap in plastic and chill for at least 1 hour.

Remove from refrigerator.  Heat oven to 400ºF.  Dust work surface and rolling pin with flour.  Unwrap dough.  Working quickly, start from the center and roll out dough in all directions.  Lift, turn dough, sprinkling with more flour as needed to keep from sticking.  Form a 12-inch circle about 1/8-inch thick.  Carefully fold dough in half and place in 9-inch pie pan.  Unfold dough, adjusting to center it.  Press gently but firmly against bottom and sides.  Roll in overlapping edge, trimming off excess if more than an inch.  Crimp using fork or flute with fingers to make an attractive edge along rim of pan.  Line with foil, fill with baking weights or dried beans, bake 15 minutes.  Remove weights and foil.  Reduce heat to 350ºF.  Bake about 10 minutes until golden.  Remove from oven.  Let cool.

Serves 4 to 6.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

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