Yield: 8 servings
|1.00||nine-inch cornmeal crust tart shell; see * note|
|1.00 cup||heavy cream|
|1.00 tablespoon||crystal hot sauce|
|2.00 teaspoon||worcestershire sauce|
|2.00 cup||julienned onions|
|2.00 pounds||fresh spinach|
|2.00 tablespoon||minced shallots|
|2.00 tablespoon||minced garlic|
|1.00 pounds||rock shrimp|
|1.00 cup||grated parmigiano-reggiano cheese|
|1.00 cup||grated gruyere cheese|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1||=== garnish ===|
|1||long chives; if desired|
|2.00 tablespoon||chopped chives|
|2.00 tablespoon||grated parmigiano-reggiano cheese|
|1.00 tablespoon||brunoise red peppers|
* Note: See the "Cornmeal Crust Tart Shell" recipe which is included in this collection.
Preheat oven to 375 degrees. Cook the spinach until barely wilted, squeeze dry and chop. In a mixing bowl, whisk in the eggs, cream, hot sauce, and Worcestershire sauce. Stir in the onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper.
Pour the mixture into the Cornmeal Crust tart shell. Bake for 30 minutes or until the quiche sets. Allow the quiche to cool for a few minutes. Place a slice of the quiche on the plate. Garnish with chives, cheese and peppers. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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