Shrimply delicious quiche

• 3/4 pound raw, peeled and deveined
• 4 eggs, well beaten rock shrimp , fresh or frozen
• 1 1/2 cups half and half cream
• 1 tablespoon salt
• 1 teaspoon salt
• 2 cups of water
• 1/8 teaspoon dry mustard
• 1 1/2 cups sliced fresh mushrooms
• 1 cup shredded mozzarella cheese
• 2/3 cup sliced green onion
• 2 unbaked 9-inch pie shells
• 1/4 cup butter or margarine, melted

Thaw rock shrimp if frozen.

Add salt to water and bring to a boil.

Place shrimp in boiling water; cook 30 seconds.

Drain.

Rinse under cold running water for 1 to 2 minutes.

Remove any remaining particles of sand vein.

Chop rock shrimp .

Cook mushrooms and green onions in butter until they are tender, but not brown.

Combine eggs, half and half , salt and dry mustard; beat until smooth.

Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella cheese in each pie shell.

Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and continue to bake 30 minutes or until knife when inserted in the center of quiche comes out clean.

Let stand 15 minutes before serving.

Makes 6 servings.

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