COVERED SHRIMP AND VEGGIE QUICHE
Serves 6-8
2 9" Pie Crusts
1 1/2 Cups Heavy Cream
1 Tablespoon Butter
1 Tablespoon Fresh Tarragon (Chopped)
1/2 Cup Onion
1 Tablespoon Fresh Basil (Chopped)
1/2 Cup Sweet 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)
Method:
Saute 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 oven for 35-40 minutes until crust is golden brown.
Let stand 15 minutes before serving.
Fresh From Florida Cook Book
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