Coldwater Shrimp and Asparagus Quiche

Ingredients

• 5 lbs. Cold water Shrimp cooked and peeled
• 3-9″ deep pie shells
• 3 lbs. asparagus tips, blanched
• 3 cups (750 ml) shredded Swiss cheese
• 3 cups (750 ml) shredded Cheddar cheese
• 15 eggs
• 3 cups (750 ml) light cream or evaporated milk
• 1/4 cup (50 ml) Worcestershire sauce
• 1 tbsp. (12.5 ml) Thyme leaf
• Ground nutmeg
• Salt and pepper

Preparation

1. Begin by preheating the oven to 400F (200C).
2. The Coldwater Shrimp should be drained well.
3. Evenly spread a layer of Swiss cheese in the bottom of each pie shell. Then divide the Coldwater Shrimp and asparagus tips between the 3 pie shells, topping each with a layer of Cheddar cheese.
4. Wisk eggs with cream (or evaporated milk), Worcestershire sauce, thyme, salt and pepper. Pour mixture equally over each quiche. Sprinkle each with the ground nutmeg.
5. Place in oven and bake for 20 minutes.
6. Reduce heat to 350F (180C) and finish baking for 40 minutes.
7. Remove and allow to cool for 15 minutes before slicing.