Shrimp, Shiitake Mushroom and Green Onion Quiche

By The Canadian Living Test Kitchen

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Shrimp, Shiitake Mushroom and Green Onion Quiche

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	313313 cal
pro	13 g13g pro
total fat	19 g19g total fat
sat. fat	8 g8g sat. fat
carb	22 g22g carb
fibre	1 g1g fibre
chol	169 mg169mg chol
sodium	285 mg285mg sodium
% RDI:	-
calcium	66 calcium
iron	1919 iron
vit A	1313 vit A
vit C	55 vit C
folate	2424 folate

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The holidays are a time for enjoying not only classic foods but also new flavours. Shrimp and shiitake mushrooms make this quiche special.

Ingredients

Classic Pastry Recipe Classic Pastry Recipe
1 tbsp chopped fresh dill 1 1tbsp tbspchopped fresh dill
Filling:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
8 8oz ozsliced shiitake mushroom capshiitake mushroom caps or white mushrooms, (about 3 cups/750 mL)
1 onion , sliced1 1oniononions, sliced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
12 oz shrimp , peeled and deveined12 12oz ozshrimp, peeled and deveined
1/2 cup sliced green onions 1/2 1/2cup cupsliced green onions
2 2tbsp tbspchopped dill, (or 1 tsp/5 mL dried dillweed)
3 eggs 3 3eggeggs
3/4 cup 10% cream 3/4 3/4cup cup10% cream

Preparation

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.

Source : Canadian Living Magazine: January 2005