Sunday, March 17, 2013

Shrimp and Leek Swiss Cheesy Quiche for Springtime #SundaySupper


Spring has Sprung...

along with the pale pink buds on the trees lining my street.  Those darn near impossible to resist chocolate filled eggs, teasing me at the check out line... and the Claritin boxes stacked in my medicine cabinet, preparing for a long, hard fight.

Convertible top down, patio door open, and OMGoodness, I didn't realize just how white my legs have gotten... where are you Summer?

Well, until Summer, I promise to embrace every moment of Spring.  A time that reminds of bunnies and puppies and white patent leather shoes and Easter bonnets (join me in a revival?) And don't forget quiche.

So, this is a special quiche.  A quiche, that since I'm now (well) past the Spring of my life, I can pretty much say is my favorite quiche.  Ever.  And that's saying a lot from a former Innkeeper.

And while this quiche was perfect before, I couldn't help resist adding a few tweaks since my B&B years.  And now it is phenomenal.

Yes, phenomenal.

I don't say that often- heck, I could barely spell it.

Just phenomenal (yea, just try saying that one 10 times in a row!)

Phenomenal.  Phenomenal.  Phenomenal...

See? Now you have to try this quiche.




Now go make this quiche!  And check out the other amazing recipes from this week's #SudaySupper, hosted by the fabulous Mama's Blissful Bites.  I can't wait to check them all out myself.



Shrimp and Leek Swiss Cheesy Quiche

1 frozen deep dish pie shell, defrosted
1/2 white onion, chopped
1 leek, chopped into thin half moons, just the white and start of light green part
3 eggs, beaten
3/4 cup cream
3/4 cup milk
Olive oil
1/2 teaspoon salt (less if you use the below Ruth Ann's)
1/2 teaspoon lemon peel (I used Ruth Ann's Muskego Ave. Chicken and Fish Seasoning and it was out of this world!!!)
1/4 teaspoon freshly grated nutmeg
A few grinds of pepper
8 oz. cooked, thawed and well drained (sqeeze w/paper towels) cocktail shrimp (or as I found them today called salad shrimp...the tiny ones)
1 tablespoon flour
1-1/2 swiss cheese, grated

First, blind bake the defrosted pie shell (prick sides and bottom with a fork first) by baking on a cookie sheet in a 400 degree oven for about 13 minutes.  Turn oven down to 350 degrees.

Then saute the leek and onion in olive oil unil tender.  While those are cooking, mix the eggs, cream, milk, salt, pepper, lemon peel, nutmeg, shrimp, flour and cheese.

Pour into pie shell and bake about 40 minutes or until center is set.

And for the rest of our Green and Spring Recipes, click the links below.

Green and Spring Dishes Menu Includes:
Breakfast
Apps, Bread, Salads, Soups and Dressings:
Main and Sides:
Desserts:
Beverages:

50 comments:

  1. Yes, phenomenal quiche, Diana! Phenomenal looking and sounding. Your quiche meets all the essential dairies: milk, cream, and cheese!

    Love your springtime painting with words, too =)

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    1. Thank you... and great uses of phenomenal also ;-) Hope you enjoy it!!!

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  2. Yum!! Phenomenal is right! I have access to great Gulf shrimp, so will be trying this one for certain!

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    1. Oh that would be wonderful, Susan! Let me know how you like it! ;-)

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  3. I love quiche so I can't wait to test out the phenomenalness (not really sure if that is a word but if it isn't it should be) of this one. :)

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    1. Thank you Laura! I agree that it should be a word... so much fun to say!

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  4. This is a cute post Di! And quiche is so spring. It sounds phenomenal, you´re right! Have a great day!

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    1. Thank you so much, Paula! It was fun to write ;-) Have a great day too, and can't wait to check out your recipe!!!

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  5. Your quiche does sound phenomenal! I can't wait to give it a try.

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    1. Thank you Lane! You are so sweet, and hope you enjoy it!!!

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  6. Quiche just screams spring and yours sounds ... phenomenal. Can't wait to try.

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    1. Thanks Shelby... LOVING all these phenomemals ;-) Enjoy!!!

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  7. Replies
    1. Thank you Shannon! I have been loving leeks in soup over the Winter, so it's nice to carry them over into the Spring, too!

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  8. Phenomenal? Sign me up! And your photos? Gorgeous!

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    1. ;-) OK! And thanks on the photos, thought they might be too bright, but ended up seeming cheerful to me!

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  9. I love quiche! and love everything you put into it, yum!

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    1. Thanks Alice! I think you'll love this one! ;-)

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  10. Oh my, your blog is fabulous! I love quiche too, and I adore shrimp, so this is on my brunch list. I agree with Jen that your photos are gorgeous.

    Alaiyo

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    1. That is so sweet, Alaiyo- thank you so much!!! And I hope you enjoy it, it's perfect for brunch, lunch, dinner! ;-)

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  11. I love Shrimp and your quiche recipe sounds fab with full of delicious flavors :)Yumm...

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    1. Thanks Soni! I think next time I'll do it crustless to make it lower carb- yum! Hope you enjoy it! ;-)

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  12. OK I need to make this, like today. The fact that all I need to pick up at the store is the cheese pretty much seals the deal. The big question is, can I slip my husband some seafood without his noticing? lol Why oh why didn't his mom feed him fish when he was growing up!

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    1. lol! Anne, that is what I love about this quiche too... pretty basic ingredients! And regarding your husband? Hmmm. Perhaps throw in some bacon? Everything is better (and more manly) with bacon ;-) Hope you enjoy!

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  13. Yum, I love the touch of lemon! This post and all this talk about quiche on the interwebs have me craving for a slice. I need to make one (or two) soon! Thank you for sharing your recipe for this PHENOMENAL quiche!

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    1. Thanks Amy! :-) I think a teaspoon of fresh lemon zest would be lovely as well!! Thanks for stopping by!

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  14. This is gorgeous!!! I love quiche, and I do NOT make it enough. I believe you've inspired me :)

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    1. Thanks Conni! I hope you give this one a shot... and so glad for the inspiration! ;-)

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  15. Bwahahaha, I used to love those old Cadbury egg commercials! That really brings me back to when I was a kid and I wanted to eat them so badly every spring. I love this post, Di. You are a fantastic writer. And the photos are absolutely beautiful. That quiche is calling my name - I'm going to have to make this phenomenal (see, now you've got me saying it too!) recipe asap.

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    1. :-) I love the Lion the most in that commercial! Thank you Nancy, that is so, so sweet of you! And you are phenomenally phenomenal too lol! Hope you like the recipe!!! ;-)

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  16. Is there anything better than a qood quiche on a Sunday morning? Maybe on a Sunday afternoon with a glass of wine? This is a perfect one for spring. Thanks for sharing.

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    1. I agree on both, times two!!! Thanks, Renee ;-)

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  17. Beautiful spring quiche indeed! Oh yes, those white legs, mine tend to stay white all year though. :-

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    1. Thanks so much Susan! And yes, I'm from California, and know more than anyone I should stay out of the sun!!! Perhaps just a bit of sun this year with spf 30! ;-) Thanks for stopping by!

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  18. Usually I see broccoli or spinach quiche, but not too many shrimp and leek quiche! Definitely reminds me of spring.

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    1. Thanks Carla... hope you give it a try!!! ;-)

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  19. Mmmm...this looks wonderful! I had no idea you were an innkeeper I've always had a secret dream to open up a B & B. We love staying in them...I mean, what could be better than a delicious home baked breakfast every morning? Those meals are often the highlights of our vacation thanks to amazing, well-tested recipes like these. I'm pinning this for the future!

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    1. Thanks Courtney! Yes, I worked in several B&B's in Santa Barbara for over 10 years when I was younger. It is such a fun and rewarding job, but it's a lot of hard work too. I loved it, and miss it!!! Thanks for stopping by, and hope you enjoy the quiche! ;-)

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  20. This looks fantastic! I love the lemon peel and shrimp in this. It looks so deliciously inviting. And your photos just glow. Love. How very cool to be an innkeeper. It's a LOT of work - hats off to you! Pinning this quiche!

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    1. Thank you!!! It was a fun job, I loved cooking for everyone ;-) Thanks for the compliments and the pin!!

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  21. Hi, Di - I just found your blog by way of Paula at Vintage Kitchen Notes. Your quiche looks delicious!

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    1. Thanks Susan! Paula is great, and so glad her site led you here! Thanks for stopping by, and enjoy the quiche ;-)

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  22. I agree, your quiche does look pretty darned phenomenal! The photo just screams spring, it's so pretty! Glad to hear you're experiencing spring where you live. It means there is still hope for the rest of us :)

    Renee @kudoskitchen

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    1. So sweet, Renee!!! Thank you! And yes, it goes back and forth here, chilly again today... what a strange year so far weather-wise! ;-) Enjoy the quiche!!!

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  23. Oh, my. This quiche sounds truly amazing!!! So beautiful, too...but I want to cut a big slice and eat it right now :)

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    1. Thank you Liz!! It is a favorite... hope you give it a try! ;-)

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  24. I love quiche! This will be a great one to add to my must make list

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    1. Thanks Angie!! I think you'll enjoy it, plus it's mix and match with proteins, cheeses and even spices ;-) Thanks for stopping by!

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    1. Thank you so much Cindy! Appreciate you!

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Thank you for taking the time to comment! It makes me smile :-)