Easiest Way to Make Delicious Cajun Poblano and Shrimp Quiche

Cajun Poblano and Shrimp Quiche. The combination of Cajun shrimp with the mixture of Manchego and goat cheese, along with the basil and hot sauce — it's just so good. It defintely belongs on both mine and Patty's favorite recipes lists. An easy, oh-so-good quiche that will dazzle your brunch crowd.

Add cooked shrimp, shredded Mexican cheese blend, cooked rice, lemon juice, cilantro, onion powder, and garlic powder. Spoon shrimp and rice mixture into pepper halves. Spoon the shrimp mixture into the pastry shell. You can cook Cajun Poblano and Shrimp Quiche using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cajun Poblano and Shrimp Quiche

1. Prepare 1 of pie dough for a 9 inche pie, line your pie plate with dough, crimp sides and chill while preparing filling.
2. You need 2 tbsp of butter.
3. You need 4 of poblano peppers, roasted, peeled, seeded and cut into bite size strips.
4. You need 1 cup of finely chopped onion.
5. Prepare 2 tsp of cajun seasoning.
6. Prepare 1/4 cup of thin sliced green onion.
7. It's 2 clove of minced garlic.
8. Prepare 6 of white button musrooms, sliced.
9. You need 1/2 lb of cooked shrimp, either whole small or cut up large shrimp.
10. Prepare 1/4 lb of black forrest ham, or ham you prefer chopped.
11. It's 1/2 cup of pepper jack cheese, grated.
12. You need 1/4 cup of grated parmesan cheese.
13. It's 1/4 tsp of thyme.
14. Prepare 3 large of eggs, beaten.
15. It's 1 cup of heavy cream.
16. Prepare 1/2 tsp of black pepper and salt to taste ( depending on how salty your ham and cheeses are ).

Sprinkle the white cheddar cheese over the shrimp. Pour the cream mixture over the cheese. If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl. If using raw shrimp, heat the oil over medium-high heat in a skillet.

Cajun Poblano and Shrimp Quiche step by step

1. Preheat the oven to 400..
2. In a large skillet, melt butter over medium heat, add the mushrooms and onions and cook until tender but not brown, add garlic and green onions an cook 1 minute.Transfer to a bowl to cool..
3. Add poblano peppers, shrimp, ham and cheeses to cooled onion mixture and gently combine..
4. In a large bowl whisk eggs, cream,cajun seasoning,pepper, and thyme until blended..
5. Spoon in the Shrimp/ Ham/Cheese and vegetable mixture into pie crust pour seasoned egg and cream mixture over filling..
6. Bake until the custard is set and golden, about 30 to 35 minutes. Allow to cool a few minutes for easy slicing.

Place refrigerated pie crust in a pie plate. Mix first five ingredients in a bowl. In a separate bowl, whisk the eggs and milk together. In a large bowl, whisk together the eggs, half-and-half, thyme, salt, black pepper, and cayenne. Pour the crawfish mixture into the pie shell, and pour the egg mixture over the top.