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
- Thaw pie crust according to package instructions. Preheat oven to 375. If necessary, prepare pesto and set aside.
- Arrange tomatoes, shrimp and green onions in crust. Whisk together egg, egg whites, milk and pesto and poor mixture over fillings in crust.
- Grate cheese over fillings, ensuring some coverage of crust as well.
- 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.
- 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! :)