Shrimp & Mushroom English Muffin Quiche Recipe

Name: Shrimp & Mushroom English Muffin Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Remove the stem from the shimeji mushrooms and roughly mince.
2
Mince the onion.
3
Peel the shrimp and cut into 6-7 mm pieces.
4
Put vegetable oil in a frying pan, add the onion, and saute on medium heat.
5
When they have become tender, add the shimeji mushrooms and shrimp.
6
Season with salt and pepper and continue sauteing.
7
When the shrimp turn orange, add the heavy cream and soy sauce.
8
As soon as it begins to bubble and boil, turn off the heat.
9
Add the cheese and quickly mix in.
10
Slice the English muffins in half.
11
On one half, gouge out the center, leaving about 1 cm around the edges.
12
Leave the other half as-is.
13
Do this to 4 halves.
14
Place the holed out English muffin half on top of the regular half.
15
Spoon the mixture from Step 3 into the hole.
16
Sprinkle the tops of Step 6 with panko (1 teaspoonful on each), and scatter with shredded parsley.
17
Bake in the toaster oven until browned, and they're done.
18
Enjoy hot!
19
Cut the leftover cut out centers from Step 5 into 5 mm cubes and place on a plate covered with parchment paper.
20
Microwave them for 3-4 minutes at 1000 W!
21
Now you have croutons.
22
They're convenient to float in soup or use as a salad topping.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 English Muffins, 100 grams Shimeji mushrooms, 4 medium sized Shrimp, 1/4 Onion, and more.

Yes, Shrimp & Mushroom English Muffin Quiche falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp & Mushroom English Muffin Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions