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Spinach and Shrimp Quiche Recipe

Spinach and Shrimp Quiche

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on October 15, 2011

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    It was worth making. I made a few changes based on what others had said, and what I had available (quiches are forgiving. I increased to 4 eggs, decreased to 10 ounces of spinach and 12 ounces of cooked "salad" shrimp (the real little ones. It was still very spinach-y and shrimp-y. I didn't have hot sauce, because we grow our own peppers, so I used about 2-3 teaspoons of minced thai hot peppers. I sauteed the onions, shallots and garlic prior to adding. I also added 2 ounces of julienned proscuitto because I had it left over after another dish. I did not use the cornmeal crust, but made a regular pie crust, slightly pre-baked to set it. All in all, it's a very tasty, elegant and easy dish.

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  • on April 19, 2009

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    This was not my favorite quiche recipe. Among other things, I should have sauteed the onions and garlic a bit before adding them to the rest of the ingredients. Such is life...

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  • on July 11, 2007

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    Flavors work great together, but a few things need tweeking. Cut the spinach in half; Not enough liquid to bake as a quiche, up the eggs and cream; Had to bake for an hour. Other then that.... I really did like the mixed flavors.

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  • on February 02, 2007

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    The best quiche recipes I have ever made! Very tasty and easy to follow - Thx Emeril!!!!

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  • on December 01, 2006

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    I tried it without the shrimp and different cheese and it came out really well

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  • on May 10, 2005

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    If you halve the spinach and double the eggs and cream, you'll have a good quiche. Two pounds of spinach and only two eggs - you might as well just make a spinach salad. I also recommend wilting the onions a bit before adding them to the recipe.

    Excellent flavor - just needs some tweaking.

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  • on April 22, 2005

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    This was too rich (and fattening!!. The flavor is excellent though. I had to cook it for an hour because it wasn't done after 30 minutes.

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  • on October 17, 2004

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    This was the best quiche I have ever tasted. Emeril's seasonings with shallots and different chesses were great. We will defintely make again!

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