Posted by Mia | Posted in Finger Food | Posted on 22-09-2012
Shrimp, sauteed mushrooms, spinach, Gruyere cheese- can you think of anything more flavorful to put into a quiche? These rich, indulgent, mouth-watering flavors make the perfect picnic quiche because they can be served hot or chilled and go well with many traditional picnic side dishes like coleslaw, garden salad and fresh grilled corn.
We’ve made some great crustless mini quiches on this website as a great appetizer, but quiche lovers want to see a hearty main course quiche. Wish granted!
Here is your list of ingredients:
1 9-inch pie crust (your own, or ready-made refrigerated pie dough)
12 oz peeled, cleaned shrimp (raw, fresh or frozen)
1 tbsp olive oil
2 tsp old bay seasoning
½ tsp salt
1 tbsp all-purpose flour
8 oz sliced fresh mushrooms
1 tbsp butter
1 cup chopped spinach
2 tbsp fresh, chopped basil
6 oz (about 1 ½ cups) of shredded gruyere cheese
1 cup half and half
1 tbsp mustard
1 healthy pinch of salt
1/3 cup of grated parmesan cheese
1. Pre-heat the oven to 400 degrees. Place a clean, metal bowl in the freezer; you’ll need it later.
2. Roll out your pie crust to 1/8 inch, or unwrap your refrigerated pie crust. Line an 8 or 9 inch pie dish with the crust.
3. Pop the pie dish into the preheated oven for 10 to 12 minutes to par-cook it.
4. Remove the crust from the oven and lower the heat to 350 degrees. Set the crust aside to cool a bit. If the center is bubbled up, press it down with a spoon or fork to let the air out and flatten it.
5. Preheat a pan on the oven to medium high. Add the butter and sliced mushrooms. Stir the mushrooms frequently for 4 to 6 minutes until they’re browned. Remove the mushrooms from the pan and set them aside to cool to room temperature.
6. Take your cleaned shrimp and sprinkle it with the Old Bay seasoning, salt and olive oil.
Mix well to coat, then toss it in the hot pan.
7. Keep the shrimp moving frequently for about 2 to 3 minutes until they just begin to turn pink.
Once the shrimp begins to turn pink, transfer it from the pan to the cold refrigerated bowl and toss it. This will stop it from overcooking.
8. Spread the shrimp out on a chopping board. Run your knife through it to coarse chop it as you would for a chunky shrimp salad. Return them to the bowl.
9. Sprinkle the shrimp with the flour and toss to coat.
10. Chop about 1 cup of fresh spinach. Add it to the shrimp. Toss in the mushrooms, about 1 ½ cups of shredded gruyere cheese and about 2 tablespoons of chopped basil. Mix the filling gently but thoroughly.
11. Crack 4 eggs into a clean bowl. Add the half and half, mustard and salt. Whisk until the batter is well mixed and slightly frothy.
12. Transfer the shrimp filling into the pie crust. Pour the batter gently over the filling.
13. Sprinkle with Parmesan cheese. Put the quiche in the oven for another 50 to 55 minutes, until a knife comes out clean when inserted in the center.
14. Midway through cooking, check the quiche; if the crusts are browning too quickly, cover the edges with foil.
Allow the quiche to cool for approximately 10 minutes. Put it into the fridge to chill for the picnic, or slice it up and dig in!