Shrimp & Mushroom English Muffin Quiche

Name: Shrimp & Mushroom English Muffin Quiche
Yield: 4 servings
Cuisine: American
Ingredients: 4 English Muffins; 100 grams Shimeji mushrooms; 4 medium sized Shrimp; 1/4 Onion; 1 dash Salt and pepper; 1 Vegetable oil; 2 tbsp Heavy cream; 1/3 tsp Soy sauce; 30 grams Melting cheese; 4 tsp Panko; 1 dash Parsley

cookpad.japan @cookpad_jp

I made these based on quiche. These are good because you can casually make them without having to rely on a pie crust!

Feel free to use any filling ingredients that you want. Since microwaves depends on what you have, adjust the time and wattage accordingly when making the croutons. Recipe by Raby

I made these based on quiche. These are good because you can casually make them without having to rely on a pie crust!

Feel free to use any filling ingredients that you want. Since microwaves depends on what you have, adjust the time and wattage accordingly when making the croutons. Recipe by Raby

cookpad.japan @cookpad_jp

I made these based on quiche. These are good because you can casually make them without having to rely on a pie crust!

Feel free to use any filling ingredients that you want. Since microwaves depends on what you have, adjust the time and wattage accordingly when making the croutons. Recipe by Raby

I made these based on quiche. These are good because you can casually make them without having to rely on a pie crust!

Feel free to use any filling ingredients that you want. Since microwaves depends on what you have, adjust the time and wattage accordingly when making the croutons. Recipe by Raby

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Ingredients

4 servings

4English Muffins
100 gramsShimeji mushrooms
4 mediumsized Shrimp
1/4Onion
1 dashSalt and pepper
1Vegetable oil
2 tbspHeavy cream
1/3 tspSoy sauce
30 gramsMelting cheese
4 tspPanko
1 dashParsley

Saved

Steps

1

Remove the stem from the shimeji mushrooms and roughly mince. Mince the onion. Peel the shrimp and cut into 6-7 mm pieces.
2

Put vegetable oil in a frying pan, add the onion, and sauté on medium heat. When they have become tender, add the shimeji mushrooms and shrimp. Season with salt and pepper and continue sautéing.
3

When the shrimp turn orange, add the heavy cream and soy sauce. As soon as it begins to bubble and boil, turn off the heat. Add the cheese and quickly mix in.
4

Slice the English muffins in half.
5

On one half, gouge out the center, leaving about 1 cm around the edges. Leave the other half as-is. Do this to 4 halves.
6

Place the holed out English muffin half on top of the regular half. Spoon the mixture from Step 3 into the hole.
7

Sprinkle the tops of Step 6 with panko (1 teaspoonful on each), and scatter with shredded parsley. Bake in the toaster oven until browned, and they're done. Enjoy hot!
8

Cut the leftover cut out centers from Step 5 into 5 mm cubes and place on a plate covered with parchment paper.
9

Microwave them for 3-4 minutes at 1000 W! Now you have croutons. They're convenient to float in soup or use as a salad topping.