Ladismith Edam & Spicy Shrimp Quiche | Ladismith Cheese
879
post-template-default,single,single-post,postid-879,single-format-standard,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-child-theme-ver-1.0.0,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Ladismith Edam & Spicy Shrimp Quiche

Ingredients:

1 Tablespoon Ladismitter Cultured Butter
1/2 Cup diced onion
1/2 Cup diced mushrooms
1/2 Teaspoon chopped fresh parsley
2 Tablespoons red wine
3 Eggs
1/2 Cup fat free sour cream
1/4 Teaspoon red pepper flakes
1 Pinch salt
1 Cup grated Ladismith Edam
1 Cup cooked salad shrimp
1 Unbaked pie shell

Preheat oven to 175°C. Melt Ladismitter Cultured Butter in a skillet over medium heat. Stir in the onion and cook until softened and translucent, then stir in mushrooms. Cook for an additional 3 minutes. Pour in red wine and simmer until the liquid has nearly evaporated.

Whisk together eggs, sour cream, red pepper flakes, and salt until mixture is smooth. Stir in the Ladismith Edam. Place shrimp into the pie shell in an even layer, sprinkle mushroom mixture over top, then pour in egg-mixture and spread evenly. Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.