Ingredients
The following ingredients have 4 Servings
- 4 slices smoked bacon (such as Benton's bacon)
- 1 tart crust or tortillas
- 8 eggs
- 1/3 cup cream
- 12 large shrimp
- 1 tablespoon Butt rub (or your favorite rub like Slap Ya Mama)
- 1/3 cup pistou
- 4 grape tomatoes
- 1/3 cup medium sharp white cheddar cheese
- salt (pepper to season)
- 2 handfulls basil
- 1/3 cup olive oil
- 1 clove garlic
Instruction
- Cut bacon into one inch pieces. Fry on medium heat until crispy. Remove with slotted spoon, drain on paper towel.
- Sprinkle shrimp with butt rub. You could also make a rub with paprika, cayenne to your liking. Or use a spicy rub of your choice.
- Fry shrimp in bacon grease about a minute on each side. Drain on paper towels.
- Prepare quiche pan with either this tart crust(see below for gluten free option) or tortillas.
- I cut the tortillas and overlapped to fit the quiche pan. Spray with non-stick spray first or grease pan with butter and flour to prevent sticking.
- Beat eggs and incorporate cream and salt and pepper.
- Add cheese to egg mixture.
- Place quiche pan onto a baking sheet. Wrap bottom and sides tightly with foil.
- Place tart crust onto pan. Or place tortillas in pan. You may need to cut and overlap a little, which is fine.
- Pour egg mixture into pan.
- Add shrimp, bacon, tomatoes.
- Spoon pistou into the egg mixture, randomly.
