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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I think I got this out of Sonde Off, the employee magazine of Schlumberger Well Services, about 25-30 years ago. Prep time does not include chilling time for dough. Ingredients:
1 frozen pasty shells or 1 buttery pastry shells (or use mean chef's classic pie crust #26205; it is unbelievable!) |
1 cup shredded swiss cheese or 1 cup monterey jack cheese or 1 cup mozzarella cheese (about 4 oz) |
1/4 cup freshly grated parmesan cheese |
7 ounces shrimp, drained well (cooked or canned) |
1/2 lb sliced mushroom, sauteed in |
1 teaspoon extra virgin olive oil (or a can sliced mushrooms, drained) |
1/4 cup chopped green onion |
4 eggs, beaten,at room temperature |
1 cup whole milk or 1 cup half-and-half, heated |
4 drops tabasco sauce |
salt & freshly ground black pepper |
Directions:
1. Prepare Buttery Pastry Shell and roll out to fit a 9-10 glass pie plate.
2. Prick sides and bottom.
3. Bake at 400 degreef F until lightly browned, about 10 minutes.
4. Let cool slightly.
5. Sprinkle cheeses, shrimp, mushrooms, and green onion over bottom of partially baked shell.
6. Slowly whisk hot milk into beaten eggs.
7. Add Tabasco, salt, and pepper to taste.
8. Pour over ingredients in shell.
9. Bake at 400 degrees F for 35-40 minutes or until knife inserted in center comes out clean.
10. Let stand for 5 minutes before serving.
11. Serves 4.
12. Buttery Pastry Shell: Combine flour and salt.
13. Cut in butter until mixture resembles peas.
14. Add enough water to form mixture into a ball.
15. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes befor rolling out dough.
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