Recipe by: Lisa Prince
Shrimp and Grits Quiche
Gail Fuller of Raleigh took home first place in the Incredible Edible Egg Quiche recipe contest at the fair last year. This is a delicious and unique twist on shrimp and grits. Serve for dinner with a salad and muffin for a perfect meal. I would recommend adding some cayenne pepper to the egg mixture for a little more heat and flavor.
Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 2 hour and 10 minutes
Meal Type: Entree
NC Ingredients: Eggs, Dairy, Pork, Seafood
Ingredients
Crust:
Filling:
Directions
Crust:
For the crust, preheat oven to 400 degrees.
In a three-quart saucepan, bring water, salt, dried onions and white pepper to a boil. Slowly stir in grits. Return to a boil, and then reduce heat to medium. Cook for five minutes or until very thick, stirring constantly.
Remove pan from heat.
In a small bowl, combine a small amount of cooked grits with beaten egg. Add back into saucepan with cooked grits blending thoroughly.
Spread grits mixture in bottom and up sides of a lightly greased pie plate. Bake in preheated oven for 20 to 25 minutes or until edges are lightly browned and crust is firm.
Filling:
For the filling; sprinkle the bacon, shrimp, sausage, onion and Swiss and cheddar cheese over the crust.
In a small bowl, mix eggs and half and half until combined. Add parsley, garlic, Old Bay seasoning, celery seed, salt and pepper.
Pour egg mixture over crust and bake 55 to 60 minutes in a 350-degree oven.
Cool 5 to 10 minutes before serving.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.