“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.” - by Tanya
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch quiche
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 244 cal
- 12%
- Fat
- 15.1 g
- 23%
- Carbs
- 14 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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..." See more because it kind of fell apart while cutting. I think it needs a little more egg mixture. I would try this again."
SUZZANNA
"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..." See more on top? Since I used dried parsley, I mixed it in with the egg/sour cream mixture. I probably won't make this again."
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