COVERED SHRIMP AND VEGGIE QUICHE
Serves 6-8
1 Tablespoon Butter
1 Cup Florida Shrimp (Peeled and Chopped)
1/2 Cup Florida Onion, chopped
1/2 Cup Florida Mushrooms, chopped
1/2 Cup Sweet Bell Pepper (Chopped)
1/2 Cup Tomatoes (Chopped and Peeled)
3 Florida Eggs (Lightly Beaten)
1 1/2 Cups Heavy Cream
1 Tablespoon Fresh Tarragon (Chopped)
1 Tablespoon Fresh Basil (Chopped)
1 Tablespoon Fresh Parsley (Chopped)
1 Teaspoon Black Pepper
1 Teaspoon Salt
2 9" Pie Crusts
1 Cup Cheddar Cheese (Grated) (Optional)
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.
Florida Department of Agriculture and Consumer Services
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