Easter Brunch take two (or the Shrimp Quiche)

The Shrimp Quiche.... Oh what can I say about that besides heavenly? I took serious liberties with a crawfish quiche recipe and boy did it turn out well!

Ingredients:

Pie Crusts.. I like Pillsbury the kind with two in a box, roll and shape and bake!
•1/3 cup finely diced yellow onions
•2 teaspoons chopped garlic
•1 pound Shrimp, peeled and deveined. ( I bought frozen raw for this, but fresh would be super nice!)
•1 1/2 cup heavy cream
•3 eggs
•1/4 teaspoon freshly ground black pepper
•Dash hot sauce I used After Death
•1/4 teaspoon Worcestershire sauce
•2 tablespoons grated Parmigiano-Reggiano
•1 cup grated medium Cheddar

Directions:

Place pie crusts in two pie plates, shape edges into a fluted pattern, using both hands to pinch and curve the dough. Push the edges downward so they are almost even with the pie plate or the tops will burn.

Preheat the oven to 350 degrees

Melt the butter in a medium saute pan over medium heat. Add the onions, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne. Saute for 3 minutes. Add the shrimp and saute for 1 to 2 minutes. IMPORTANT: do not cook the shrimp completely, take them off the heat BEFORE they are completely pink. This prevents them from cooking fully then cooking again in the quiche, which would result in rubber shrimp syndrome! You don't want that!! Remove from the heat and cool slightly.

In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce and grated Parmesan. Arrange the shrimp mixture evenly in the two pie shells. Sprinkle the grated cheeses over the shrimp. Pour the cream mixture over the shrimp. Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing. Serve hot, room temperature or cold. It's yummy any temp!

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