SHRIMP & CHILE QUICHE
Vegetable cooking spray
8 ounces cooked shrimp, peeled and deveined
2 cloves garlic, finely minced
1/4 cup finely minced onion
One 4-ounce can diced green chiles
6 eggs
1/2 cup sour cream
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon red pepper flakes
1/8 teaspoon freshly grated nutmeg
1 1/2 cups shredded Monterey Jack Cheese
Preheat oven to 350 degrees. Lightly coat a deep dish pie plate or 9x9 inch pan with the vegetable cooking spray. Arrange whole or coarsely chopped shrimp in pie plate and set aside.
In a large bowl whisk together the garlic, onion, green chiles, eggs, sour cream, milk, salt, black pepper, red pepper flakes, and nutmeg until well combined. Stir in the shredded cheese and slowly pour mixture over the shrimp. Bake for 45-50 minutes, or until custard is just set. Allow to cool on a wire rack for 15 minutes. Makes 10 servings.
Per Serving: Calories 185; Protein 14 g; Fat 8 g; Carbs 3 g; Sugar 2 g; Sodium 306 mg
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs
GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
-
Geneen Roth
Shrimp & chile quiche
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