Shrimp, Shiitake Mushroom and Green Onion Quiche
The holidays are a time for enjoying not only classic foods but also new flavours. Shrimp and shiitake mushrooms make this quiche special.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 313 |
| pro | 13 g |
| total fat | 19 g |
| sat. fat | 8 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 169 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 13% |
| vit C | 5% |
| folate | 24% |
-
Classic Pastry
1 tbsp (15 mL) chopped fresh dill
Filling:
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) sliced shiitake mushroom caps or white mushrooms (about 8 oz/250 g)
1 onion, sliced
1/4 tsp (1 mL) each salt and pepper
12 oz (375 g) shrimp, peeled and deveined
1/2 cup (125 mL) sliced green onions
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
3 eggs
3/4 cup (175 mL) 10% 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
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For more ideas on cooking with Real Cream, click here |
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