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Shrimp & Mushroom English Muffin Quiche
Shrimp & Mushroom English Muffin Quiche

Before you jump to Shrimp & Mushroom English Muffin Quiche recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us have been trained to think that comfort foods are not good and to be avoided. Often, if your comfort food is candy or another junk food, this is true. Other times, comfort foods can be utterly nourishing and good for us to consume. A number of foods actually do elevate your mood when you eat them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Cold water fish are wonderful for eating if you are wanting to beat back depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all high in omega-3s and DHA. These are two things that really help the grey matter in your brain function a lot better. It’s true: chomping on a tuna fish sandwich can basically help you overcome depression.

As you can see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to shrimp & mushroom english muffin quiche recipe. To cook shrimp & mushroom english muffin quiche you only need 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Shrimp & Mushroom English Muffin Quiche:
  1. Provide 4 English Muffins
  2. Take 100 grams Shimeji mushrooms
  3. Get 4 medium sized Shrimp
  4. Take 1/4 Onion
  5. Get 1 dash Salt and pepper
  6. You need 1 Vegetable oil
  7. Use 2 tbsp Heavy cream
  8. Prepare 1/3 tsp Soy sauce
  9. You need 30 grams Melting cheese
  10. Use 4 tsp Panko
  11. Prepare 1 dash Parsley
Instructions to make Shrimp & Mushroom English Muffin Quiche:
  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.

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