- 1 tablespoon butter
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 1/2 teaspoon chopped fresh parsley
- 2 tablespoons red wine
- 3 eggs
- 1/2 cup fat free sour cream
- 1/4 teaspoon 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 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, then stir in mushrooms. Cook for an additional 3 minutes. Pour in red wine, and simmer until the liquid has nearly evaporated.
- Whisk together eggs, sour cream, red pepper flakes, and salt until smooth; stir in cheese. Place shrimp into the pie shell in an even layer, sprinkle mushroom mixture over top, then pour in custard and spread evenly.
- Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.
06/24/2019
recipepes.com
spicy edam shrimp quiche, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
