Search thousands of recipes reviewed by home cooks like you.

Spicy Edam Shrimp Quiche

Spicy Edam Shrimp Quiche

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Tanya

Tanya

Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, then stir in mushrooms. Cook for an additional 3 minutes. Pour in red wine, and simmer until the liquid has nearly evaporated.
  3. Whisk together eggs, sour cream, red pepper flakes, and salt until smooth; stir in cheese. Place shrimp into the pie shell in an even layer, sprinkle mushroom mixture over top, then pour in custard and spread evenly.
  4. Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Patty
6

Patty

5/3/2007

Had this for a bunch of ladies, everyone seemed to like it. Had nice kick and I liked the taste of the Edam cheese. I added salt, pepper and garlic powder to the mushroom mixture. I gave it 3 stars because it kind of fell apart while cutting. I think it needs a little more egg mixture. I would try this again.

SUZZANNA
4

SUZZANNA

2/2/2010

This was just OK. It could have had some chopped garlic added in with the onion to give it more flavor, and it could have used more spice. Also, it didn't say when to add the parsley...maybe sprinkled on top? Since I used dried parsley, I mixed it in with the egg/sour cream mixture. I probably won't make this again.

KISMET37
4

KISMET37

3/29/2007

I prepared this exactly as written except that I used low-fat rather than fat-free sour cream. It was okay; not bad, but not something I look forward to making again. It didn't really have enough flavor for us.

Similar recipes

ADVERTISEMENT