"This is a classic quiche made with mushroom, Edam and shrimp.
This recipe uses Red Hot Dutch Edam to add a spicy kick but you
can also use regular Edam and then spike it with red pepper
Serving: 8 | Prep: 20m | Ready in: 1h30m
• 1 tbsp. butter
• 1/2 cup diced onion
• 1/2 cup diced mushrooms
• 1/2 tsp. chopped fresh parsley
• 2 tbsps. red wine
• 3 eggs
• 1/2 cup fat free sour cream
• 1/4 tsp. red pepper flakes
• 1 pinch salt
• 1 cup shredded Edam cheese
• 1 cup cooked salad shrimp
• 1 (9 inch) unbaked pie shell
• Preheat oven to 175 degrees C (350 degrees F).
• Over medium heat, melt the butter in a skillet and then mix in onion. Cook
until translucent and softened. Mix in the mushrooms. Let it cook for 3 more
minutes. Add red wine and let it simmer until liquid has almost evaporated.
• Whisk together salt, red pepper flakes, sour cream and eggs until smooth.
Mix in the cheese. Put the shrimp in an even layer into the pie shell. Sprinkle
the mushroom mixture all over the top. Add custard and spread it evenly.
• Bake for 50 minutes in preheated oven until set. Let it cool for ten minutes
prior to serving.
Nutrition Information
• Calories: 244 calories;
• Total Carbohydrate: 14 g
• Cholesterol: 116 mg
• Total Fat: 15.1 g
• Protein: 12.3 g
• Sodium: 343 mg