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Shrimply Delicious Quiche
SHRIMPLY DELICIOUS QUICHE FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
3/4 pound, peeled/deveined rock shrimp, fresh or
frozen
1 tablespoon salt
2 cups water
1½ cups sliced fresh mushrooms
2/3 cup sliced green onions
¼ cup butter or margarine, melted
4 eggs, well beaten
1½ cups half and half
1 teaspoon salt
Card 1 Back:
(Let stand for 15 minutes. 6 servings.)
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw rock shrimp. Add salt to water and bring
to a boil. Place shrimp in boiling water; cook
30 sec. Drain. Rinse under cold water for 1-2
min. Remove any remaining particles of sand
vein. Chop rock shrimp. Cook mushrooms & green
onions in butter until tender, but not brown.
Combine eggs, half & half, salt & dry mustard;
beat until smooth. Layer half of the rock
shrimp, half of the mushroom mixture and half of
the mozzarella cheese in each pie shell. Pour
half of the egg mi into each pie shell. Bake
at 425 degrees for 30 min., or until knife comes
clean.
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# Shrimply Delicious Quiche
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 3/4 pound peeled/deveined rock shrimp, fresh or frozen
- 1 Tbsp salt
- 2 cups water
- 1 1/2 cups sliced fresh mushrooms
- 2/3 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 4 eggs, well beaten
- 1 1/2 cups half and half
- 1 tsp salt
- 1/8 tsp dry mustard
- 1 cup shredded mozzarella cheese
- 2 unbaked 9-inch pie shells
## Instructions
1. Thaw rock shrimp. Add 1 Tbsp salt to 2 cups water and bring to a boil.
2. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold water for 1–2 minutes.
3. Remove any remaining particles of sand vein. Chop rock shrimp.
4. Cook mushrooms and green onions in butter until tender, but not brown.
5. Combine eggs, half and half, 1 tsp salt, and dry mustard; beat until smooth.
6. Layer half of the rock shrimp, half of the mushroom mixture, and half of the mozzarella cheese in each pie shell.
7. Pour half of the egg mixture into each pie shell.
8. Bake at 425°F for 30 minutes, or until knife comes out clean.
9. Let stand for 15 minutes before serving. -
Rhubarb Dessert
Rhubarb Dessert
2 c flour, plus 4 T divided
2 C sugar, plus 2 T, divided
½ c butter or margarine
4 c rhubarb, cut up
3/4 cup ½ and ½
4 eggs, separated
Mix 2 c flour, 2 T sugar and butter or margarine and
pat into 9 x 13 pan. Bake at 350 for 15 min.
Place 2 c sugar and 4 T flour in heavy saucepan, add
rhubarb and cream. Cook until rhubarb is tender and
mixture is thick. Add lightly beaten egg yolks and
return to heat; cook 1 min. longer. Pour slightly
cooled filling on top of crust. Top with meringue
made from beaten egg whites and sugar.
Bake 350 12-15 min or til meringue brown.
Meringue: 4 egg whites, stiff + 8 T sugar add gradually
Back: blank
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# Rhubarb Dessert
## Ingredients
- 2 cups flour, plus 4 Tbsp divided
- 2 cups sugar, plus 2 Tbsp, divided
- 1/2 cup butter or margarine
- 4 cups rhubarb, cut up
- 3/4 cup half and half
- 4 eggs, separated
## Instructions
1. Mix 2 cups flour, 2 Tbsp sugar and butter or margarine and pat into a 9 x 13 pan. Bake at 350°F for 15 minutes.
2. Place 2 cups sugar and 4 Tbsp flour in a heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick.
3. Add lightly beaten egg yolks and return to heat; cook 1 minute longer.
4. Pour slightly cooled filling on top of crust.
5. Top with meringue made from beaten egg whites and sugar.
6. Bake at 350°F for 12–15 minutes or until meringue is brown.
## Meringue
- 4 egg whites, beaten stiff
- 8 Tbsp sugar, added gradually