Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Covered Shrimp and Veggie Quiche |
Seafood-4047 |
| Ingredients |
| 2 |
9-inch pie crusts |
| 1 1/2 |
cups heavy cream |
| 1 |
tablespoon butter |
| 1 |
tablespoon fresh tarragon, chopped |
| 1/2 |
cup onion, chopped |
| 1 |
tablespoon fresh basil, chopped |
| 1/2 |
cup bell pepper, chopped |
| 1 |
tablespoon fresh parsley, chopped |
| 1/2 |
cup mushrooms |
| 1 |
teaspoon salt |
| 1/2 |
cup tomatoes, chopped and peeled |
| 1 |
teaspoon black pepper |
| 1 |
cup Florida shrimp, peeled and chopped |
| 1 |
cup Cheddar cheese, grated, optional |
| 3 |
eggs, lightly beaten |
| |
|
| Preparation |
| Sauté chopped vegetables and shrimp in
butter until soft and shrimp is cooked. Remove
from heat, drain off any excess liquid and cool. In a bowl,
combine eggs, cream, herbs,
and spices. Stir in cooled vegetables and shrimp; pour mixture
into prepared pie crust.
Sprinkle with cheese and cover with other pie crust, crimp
edges to seal crust and cut four
slits in top crust to allow steam to escape. Bake in 400-degree
F oven for 35-40 minutes
until crust is golden brown. Let stand 15 minutes before serving.
Yield
6-8 servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
