Shrimp Quiche

Name: Shrimp Quiche
Yield: 6 servings
Cuisine: United States
Ingredients: 1 pound raw shrimp, shelled and deveined; 1 cup heavy cream; 1 cup milk; 5 eggs, lightly beaten; 1 can (4 ounces) pimientos, drained; 3 tablespoons salad oil; 1 large onion, thinly sliced; ¼ pound fresh mushrooms, sliced; ⅛ teaspoon freshly ground black pepper; Dash of cayenne pepper; 1 teaspoon salt; 1 cup grated Swiss cheese; ¼ cup sour cream; Dash of grated nutmeg

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Unbaked Pie Pastry, 1-crust
1 pound raw shrimp, shelled and deveined
¼ pound fresh mushrooms, sliced

Americas
United States
Starter
Pescatarian
New York

Method

Preheat oven to hot (400°F.).
Line a nine-inch pie pan with the pastry. Trim the pastry and flute the edges. Chill the pastry.
Sauté the shrimp, mushrooms and onion in the oil for five to eight minutes, until shrimp turn pin