This delicious quiche highlights the little Maine shrimp, with some layers of complexity added by sauteed mushrooms and Parmigiano-Reggiano cheese in a cheesy quiche-custard.
The little Maine shrimp are hard to find, but worth the search. I got a pound of them frozen, cleaned and ready to cook at Pinkham's Seafood in Boothbay, Maine.
Mushrooms add a great note to all manner of crustacean dishes - shrimp, crab, and of course lobster. Mushrooms also feature prominently in Russian cuisine, so in this recipe I bring in a Russian note with a pinch of dill.
For cheese I used the fine Italian Parmigiana-Reggiano for the warmth that it brings. In hot weather I might try a ricotta, but I made this on a rainy, blustery Mother's Day so the king of Italian cheeses was called into service.
- Prepare the pie crust. Line a pie plate and put it in the refrigerator or freezer until you're ready.
- Saute the shrimp in a little butter an oil until ready. Boil down the juices.
- Saute the mushrooms in butter and oil until done. Stir in the dill near the end, then add the shrimp.
- Preheat the oven to 350.
- In a separate bowl, combine the eggs, cream, and white pepper.
- Stir in most of the cheese, reserving a little for a garnish.
- Put the shrimp and the mushrooms into the pie shell. Pour the egg-cream mixture all over it.
- Top with more grated cheese, and bake for 50 minutes to an hour.