Summery Lemon Shrimp Quiche

A light, summery delight chock full of shrimp

Summery Lemon Shrimp Quiche

2 cups Flour

2 sticks Butter, cut up

1 t Tones Lemon Pepper 

 

 Put the flour and Tones in a bowl and put on gloves and then massage in the butter and when it comes together as a dough, then press it into a pie plate, you will have about 1/2-1/3 cup left.

1 pound Shrimp, cleaned and shelled and sliced down the middle and patted as dry as possible

4 Eggs

1 cup Half And Half

1 t Lemon Powder

1/2 t Lemon Zest

1-1/2 cup Grated Swiss Cheese

3 chopped Scallions

1/2 t salt 

pepper

whisk together everything but the shrimp.

Then add the shrimp and coat .

Pour into the pie crust and bake 40-50 mins on 350oF

Till a knife inserted in the center comes out clean.

If the crust starts getting too dark put a piece of foil over the whole quiche loosely, until its done then uncover to brown the top.

If you have extra shredded swiss cheese add it to the leftover pie crust and squeeze it to combine, then roll out and bake it on a parchmented cookie sheet until brown