Shrimp and Mushroom Quiche

The quiche is a French dish, but we’ll add an Italian touch to the delightful combination of shrimp and mushrooms. Remember to use fresh, quality ingredients for the best result.

Ingredients

• 1 roll of shortcrust pastry (or puff pastry if you prefer)
• 300g of shelled and cleaned shrimp
• 200g of mushrooms (champignons or porcini for a more intense flavor)
• 3 eggs
• 200ml of cooking cream
• 100g of grated cheese (parmesan or pecorino for a stronger taste)
• 1 clove of garlic
• Chopped parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Prepare the quiche base by rolling out the shortcrust pastry in a previously buttered or parchment-lined baking dish. Prick the bottom with the tines of a fork and bake blind in a preheated oven at 180 °C for about 10 minutes.
2. In the meantime, clean the mushrooms and slice them. Sauté the garlic in a stream of extra virgin olive oil, then add the mushrooms and sauté until golden. Season with salt and pepper.
3. In a separate pan, briefly sauté the shrimp with a stream of olive oil, salt and a touch of chopped parsley. Deglaze with a bit of white wine if you wish to add an additional aromatic note.
4. In a bowl, beat the eggs with the cooking cream, grated cheese, salt and pepper.
5. Arrange the mushrooms and shrimp on the base of the shortcrust pastry, then pour the egg and cream mixture over.
6. Bake at 180 °C for about 25-30 minutes or until the surface of the quiche is golden brown and the consistency is satisfactory.
7. Allow to cool for a moment before serving.

Trivia

The quiche lends itself to countless variations, but the use of shrimp and mushrooms gives it a delicate and refined taste, perfect for a special lunch or an elegant dinner. Shrimp are a common ingredient in Mediterranean cuisine and add a touch of the sea to this traditionally more earthy dish.