Cajun Poblano and Shrimp Quiche

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

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.
7. Allow to cool a few minutes for easy slicing

inche pie, butter, peppers, onion, cajun seasoning, thin, garlic, white button musrooms, shrimp, black forrest ham, pepper, parmesan cheese, thyme, eggs, heavy cream, black pepper

Taken from cookpad.com/us/recipes/347457-cajun-poblano-and-shrimp-quiche (may not work)