Shrimp quiche with leeks
Pie crust in a 9 or 10 inch pan
1 small leek, cleaned and sliced thin
6 ounces sliced mushrooms
2 tablespoons butter
1 cup whole milk
1/2 teaspoon salt
4 ounces shrimp, well drained
Saute the mushrooms and leek in the butter in a small covered pan until the leeks begin to soften. Drain the pan of butter and liquid.
Combine the milk, eggs, and salt, whisking until well blended.
Spread the mushrooms, leeks, and shrimp on the pie crust.
Pour the milk and eggs over all.
Bake at 350 degrees for approximately 35 to 45 minutes or until a toothpick comes out clean in the middle.
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I can't seem to keep my hands off it since I made it last night which must mean it's the best I've made yet. The baking time can vary greatly depending on the diameter of your pie pan. A 10" glass pan only took 35 minutes but a 9" might take at least ten minutes longer. I used wild-harvested Oregon shrimp to keep my conscience clean.