Shrimp, Shiitake Mushroom and Green Onion Quiche
This recipe makes 8 servings
|Per serving: about||-|
|total fat||19 g|
|sat. fat||8 g|
- Portion size: 8
The holidays are a time for enjoying not only classic foods but also new flavours. Shrimp and shiitake mushrooms make this quiche special.
- Classic Pastry Recipe
- 1 tbsp 1tbspchopped fresh dill Filling:
- 1 tbsp 1tbspvegetable oil
- 8 oz 8ozsliced shiitake mushroom capshiitake mushroom caps or white mushrooms, (about 3 cups/750 mL)
- 1 1oniononions, sliced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 12 oz 12ozshrimp, peeled and deveined
- 1/2 cup 1/2cupsliced green onions
- 2 tbsp 2tbspchopped dill, (or 1 tsp/5 mL dried dillweed)
- 3 3eggeggs
- 3/4 cup 3/4cup10% 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.
Source : Canadian Living Magazine: January 2005