Crustless Shrimp and Bacon Quiche

1/4 lb shrimp (med/lrg) peeled and deveined

6 slices of bacon

1 tbsp butter

1/4 cup diced onion

1 clove minced garlic

1 tbsp mascapone cheese

1 cup shredded cheddar cheese (reserve 1/2 cup)

6 eggs

1 tsp salt

1 tsp pepper

2 tbsp seafood season

Set oven: 350. Dish: 2qt casserole dish

1. Season shrimp with seafood season and set aside.

2. Place bacon in med-high heated saucepan, until crispy. Drain all but 1tbsp of oil.

3. Using same pan add the butter

4. Sauté onions until translucent about 4/5 minutes. Add garlic cook for 3 more minutes.

5. Add shrimp. Cook until slightly pink.

6. Lightly grease casserole dish.

7. Add shrimp mixture and crumbled bacon to dish.

8. Beat eggs, 1/2 cheddar cheese, mascapone cheese

9. Pour eggs over shrimp mixture, stir until well combined.

Cook For 35 minutes or until set(fork comes out clean). Add the rest of cheese the last 10 minutes of cooking.

Let stand 5 minutes before serving.

Cook's Note:

If using frozen shrimp let completely thaw over night and pat completely dry before cooking.