The holidays are a time for enjoying not only classic foods but also new flavours. Shrimp and shiitake mushrooms make this quiche special.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2005
- Classic Pastry Recipe
- 1 tablespoon chopped fresh dill
- 1 tablespoon vegetable oil
- 8 oz sliced shiitake mushroom caps (about 3 cups/750 mL)
- 8 oz sliced white mushrooms (about 3 cups/750 mL)
- 1 onion sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 oz shrimp peeled and deveined
- 1/2 cup sliced green onions
- 2 tablespoons chopped dill (or 1 tsp/5 mL dried dillweed)
- 3 eggs
- 3/4 cups 10% cream
On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) quiche dish or pie plate. Trim edge to 1-inch (2.5 cm) overhang. Fold inside rim; flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.
Filling: In large skillet, heat oil over medium heat; fry mushrooms, onion, salt and pepper, stirring occasionally, until softened, about 10 minutes.
Meanwhile, cut shrimp in half lengthwise; add to pan and cook, stirring, until pink, about 3 minutes. Let cool. Add sliced green onions and dill to pan. Spoon into pastry shell.
In bowl, whisk eggs with cream; pour over filling. Bake in 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.) Sprinkle with dill.
Nutritional facts <b>Per serving:</b> about
- Sodium 285 mg
- Protein 13 g
- Calories 313.0
- Total fat 19 g
- Cholesterol 169 mg
- Saturated fat 8 g
- Total carbohydrate 22 g
- Iron 19.0
- Folate 24.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 5.0