Cheese, Shrimp & Mushroom Quiche
"From an old clipping by Bianca Centofanti."
photo by Outta Here
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 Pie
- Serves:
- 4-6
ingredients
- 3 slices bacon
- 1⁄3 cup mushroom, sliced
- 2 teaspoons onions, finely chopped
- 1 cup gruyere cheese, shredded
- 1 lb small shrimp
- 1 tablespoon butter
- 5 eggs, slightly beaten
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon white pepper
- 9 inches deep dish pie shells
directions
- Preheat oven to 350. Cook bacon in a medium skillet over medium high heat until crisp. Remove bacon and drain on paper towel.
- Melt butter in a medium skillet, saute mushrooms and onions until tender.
- Crumble bacon into pie shell, sprinkle mushrooms, onions, shrimp evenly over bacon.
- Combine eggs, cream, cheese and pepper in a medium bowl and beat well. Pour into pie shell.
- Bake until knife inserted into center comes out clean, about 35 to 40 minutes.
Questions & Replies
-
I see heavy cream as an ingredient but the directions call for milk and cream????
Reviews
-
The mushrooms and shrimp are a nice change from the usual quiche. I also liked the gruyere better than the regular Swiss I use. The only change I made was subbing chopped green onions, which I prefer in quiche. Thanks for a nice, light supper! -
Delicious quiche recipe and very easy to make. -
Too many eggs. Other than that, looks good.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
