Little House Bistro
Chef Cherish Spencer
Shrimp and Crabmeat Quiche
2 tablespoons butter
1 tablespoons olive oil
1/2 cup mushrooms, medium diced
1/4 cup sweet onion, small diced
3 cloves roasted garlic
1/2 cup roasted bell pepper, small diced
1/2 cup spinach
2 tablespoons, white wine
1/2 cup shrimp, peeled, deveined, and course chopped
1/2 cup crabmeat
3 eggs, beaten
1 cup heavy cream
1/2 cup sharp cheddar cheese shredded
1-9 inch pie crust
Preheat oven to 350 degrees.
In a medium saute pan, melt your butter and olieo il. Saute mushrooms and onions until translucent. Then add garlic, bell peppers, shrimp. Cook until shrimp look half done. Deglaze the pan with white wine and in the crabmeat and spinach. Remove from heat and allow to cool.
In a medium bowl whisk together eggs and heavy cream.
Once the shrimp mixture has cooled add in the egg mixture. Pour into pie crust. Top with shredded cheddar. Bake for 30 minutes at 350 degrees.
Let stand 10 minutes after baking.