Spinach and shrimp quiche

Yield: 8 servings

Measure Ingredient
1 \N Nine-inch Cornmeal Crust Tart Shell; see * Note
2 \N Eggs
1 cup Heavy cream
1 tablespoon Crystal hot sauce
2 teaspoons Worcestershire sauce
2 cups Julienned onions
2 pounds Fresh spinach
2 tablespoons Minced shallots
2 tablespoons Minced garlic
1 pounds Rock shrimp
1 cup Grated Parmigiano-Reggiano cheese
1 cup Grated Gruyere cheese
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === GARNISH ===
1 \N Long chives; if desired
2 tablespoons Chopped chives
2 tablespoons Grated Parmigiano-Reggiano cheese
1 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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