Wednesday, April 04, 2012

Green Eggs with Shrimp

Last week I wrote on my menu plan “something with egg whites” because I kept meaning to use up the carton in my fridge but somehow couldn’t possibly remember to do it without a note.

Like whipping up a quick omelette or something might have been soooo hard. Geeze.


Instead I had to leave myself that little guilt note and drag it along to the supermarket with me so it could find some inspiration and create a meal.  Fortunately I’d left a few dollars in my grocery budget for one or two impromptu items and when I wandered by the seafood counter I found that inspiration in the form of fresh hand peeled West Coast shrimp.

Back at home I got to thinking about what to do to make egg whites and shrimp special and immediately knew it needed pesto.  And a pie crust.  And romano cheese.  And a little TLC.  A quiche was born!


I blasted up a wee batch of quickie pesto (spinach, garlic, salt, parmesan, red pepper flakes, and olive oil) and made short work of this recipe.  Easy peasy!


Shrimp and Pesto Quiche

Yields 4 wedges


  • 1 frozen pie crust
  • 1/2 cup fresh pesto of choice
  • 1 egg
  • 1/2 cup egg whites
  • 1/4 cup milk of choice
  • 150 grams fresh shrimp meat (cooked)
  • 2 green onions, chopped
  • 10-12 grape tomatoes, halved
  • grated Romano, Asiago or parmesan cheese (enough to cover quiche)
  • avocado for garnish


  1. Thaw pie crust according to package instructions.  Preheat oven to 375.  If necessary, prepare pesto and set aside.
  2. Arrange tomatoes, shrimp and green onions in crust.  Whisk together egg, egg whites, milk and pesto and poor mixture over fillings in crust.
  3. Grate cheese over fillings, ensuring some coverage of crust as well.
  4. Place pie crust (still in foil tray) on a baking tray and bake quiche for 20-25 minutes.  Egg mixture should be springy but not hard if lightly shaken (a little moisture is expected).  Remove from oven and let stand 5 minutes.
  5. Garnish with avocado slices and serve immediately.


Made with skim milk and my quickie pesto MyFitnessPal has this ringing in at only 335 calories per wedge.  Yum!


Served with salad a wedge of this made a lovely supper.  Served with hashbrowns and bacon the leftovers made an even better weekend brunch. 


Those are some happy egg whites! :)

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