Recipes Cajun Poblano and Shrimp Quiche

 

Recipes Cajun Poblano and Shrimp Quiche

Recipes Cajun Poblano and Shrimp Quiche

  1. just one pie dough to get a 9 inche pie, line your current pie plate with dough, coil sides and chill while organizing filling
  2. 2 tbsp butter
  3. 4 poblano peppers, roasted, peeled, seeded and cut into nip size strips
  4. 1 glass finely chopped red onion
  5. 2 tsp cajun seasoning
  6. 1/4 glass thin sliced efficient onion
  7. 2 clove minced garlic
  8. six white button musrooms, sliced
  9. 1/2 lb cooked shrimp, either entire small or cut up huge shrimp
  10. 1/4 lb black forrest ham, or even ham you like chopped
  11. .5 cup pepper jack port cheese, grated
  12. 1/4 glass grated parmesan mozzarella cheese
  13. 1/4 tsp thyme
  14. 3 large eggs, beaten
  15. just one cup heavy lotion
  16. 1/2 tsp black pepper and salt in order to taste ( based on how saline your ham and cheeses will be )

Recipes Cajun Poblano and Shrimp Quiche

  1. Preheat the oven to 400.

  2. In a large skillet, melt butter over medium heat, add the mushrooms and onions and cook until tender but not brown, add garlic clove and green onions an cook one minute. Transfer to a bowl to cool.

  3. Add poblano peppers, shrimp, ham and cheeses to cooled onion mixture and gently combine.

  4. In a large bowl whisk eggs, cream, cajun seasoning, pepper, and thyme until blended.

  5. Tea spoon in the Shrimp/ Ham/Cheese and veggie mixture into pie crust pour experienced egg and cream mixture over filling up.

  6. Bake until the custard is set and golden, about thirty to 35 minutes. Allow to amazing a few minutes for easy slicing