Shrimp Quiche with Portabella Mushrooms and Zucchini January 6, 2008Posted by glutenfreedance in Food, Gluten Free, Recipes.
This was modified, so to speak, form a recipe in Nearly Normal GF Cooking. The original recipe called for either Shrimp or Crab, and it listed a few different veggies & cheeses you can use. I am only going to include what I used.
4 eggs, lightly beaten
1 c. sour cream (I only use whole milk ingredients–this applies to all cheeses, etc.)
1 c. Ricotta cheese
1/4 c. rice flour
1/4 tsp. salt
1 tsp. parsley
1 tsp. basil
1 lg. portabella mushroom, chopped
1 sm. zucchini, sliced
1 TBSP butter (next time, though, I will probably try olive oil)
2 c. Monterey Jack, shredded
12 oz. shrimp (chopped if large–and don’t forget to take off the tail and the legs)
Preheat oven to 350F.
Mix eggs, sour cream, Ricotta cheese, rice flour, salt and spices in large bowl. Melt butter & saute’ Mushrroms & Zucchini. Stir into egg mixture. Add Monterey Jack cheese and shrimp and stir. Pour mixture into an 8×8 casserole (I don’t own a quiche dish, but this recipe makes one worth buying).
Bake for 45 minutes, or until center is no longer jiggly (she really likes that word) and a knife inserted into the center comes out clean.