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Shrimp Artichoke Quiche
Source: The Low-Fat Way To Cook

Shrimp and artichokes in a wonderful egg custard

Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 190.6
Total Carbs 14.1 g
Dietary Fiber 2.1 g
Sugars 1.8 g
Total Fat 4.9 g
Saturated Fat 1.8 g
Unsaturated Fat 1.2 g
Potassium 69.6 mg
Protein 22.2 g
Sodium 785.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Bring water and seasoning to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp are done. Drain well; rinse with cold water. Chill shrimp. Peel and devein shrimp; coarsely chop and set aside.
  2. Coat a 10-inch quiche dish or pie plate with vegetable cooking spray. Coat bottom and sides of quiche dish evenly with toasted bread crumbs. Set quiche dish aside.
  3. Combine egg substitute, flour, baking powder, and salt in a large bowl; stir well. Stir in shrimp, artichoke hearts, and remaining ingredients.
  4. Pour artichoke mixture into prepared quiche dish. Bake at 350 degree F for 35 to 40 minutes or until set. Let quiche stand 10 minutes before serving.

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