- 8
- 30 mins
- 90 mins
Ingredients
- prepared pie crust for single-crust 9" pie
- 1/2 lb. shelled deveined cooked medium shrimp
- 1 Tbsp. flour
- 6 oz. (1 1/2 c.) shredded Swiss cheese
- 1 c. chopped fresh spinach (can use frozen, thawed and well-drained spinach)
- 2 Italian plum tomatoes, sliced
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. chopped fresh basil
- 4 eggs
- 1 c. half-and-half or milk
- 1 Tbsp. dijon mustard
- 1/4 tsp. salt
- 1/3 c. shredded fresh Parmesan cheese
Preparation
Step 1
Heat oven to 400 degrees. Prepare pie crust and put in pie pan. Use a fork to poke holes around bottom and sides of crust. Bake at 400 for 10-12 minutes or until light golden brown. Remove pie crust from oven. Reduce oven temperature to 350.
In shallow bowl, combine flour and shrimp; toss to coat. Layer swiss cheese, spinach, coated shrimp and tomato slices in partially baked pie crust. Sprinkle with chives and basil.
Beat eggs in large bowl. Add half-and-half, mustard and salt; blend well. Pour over tomatoes in crust. Sprinkle with Parmesan cheese.
Cover edge of crust with foil or crust protector to prevent excessive browning. Bake at 350 for 50-55 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving.
1/8 of pie per serving: 320 calories, 180 from fat. Fat 20 grams (10 gr. saturated), cholesterol 200 mg, sodium 460 mg, carbohydrate 17 gr., dietary fiber 1 gr., protein 19 gr. Vitamin A 25%, Calcium 35%, Vitamin C 6 %, Iron 10%