Shrimp & Mushroom English Muffin Quiche

Shrimp & Mushroom English Muffin Quiche

The thick and creamy filling goes so well with the crisp and chewy English muffin slices.

Ingredients: 4 muffins

English Muffins
Shimeji mushrooms
100 g
4 medium sized
Salt and pepper
a small amount
Vegetable oil
as needed
Heavy cream
2 tablespoons
Soy sauce
1/3 teaspoon
Melting cheese
30 g
4 teaspoons
a small amount


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.

Story Behind this Recipe

I made these based on quiche. These are good because you can casually make them without having to rely on a pie crust!