Spinach And Shrimp Quiche

Recipe Ingredients

1		Cornmeal Crust Tart Shell - see * Note
2		Eggs
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Crystal hot sauce
2 teaspoons	10ml	Worcestershire sauce
2 cups	125g / 4.4oz	Julienned onions
2 lbs	908g / 32oz	Fresh spinach
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
1 lb	454g / 16oz	Rock shrimp
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
1 cup	146g / 5.1oz	Grated Gruyere cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Long chives - if desired
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Brunoise red peppers

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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