Spinach and Shrimp Quiche

8 servings
  • 1 (9-inch) tart pan
  • 2 eggs
  • 1 cup heavy cream
  • 1 tablespoon Crystal hot sauce
  • 2 teaspoons Worcestershire sauce
  • 2 cups julienned onions
  • 2 pounds fresh spinach, cooked until barely wilted, squeezed dry and chopped
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 pound rock shrimp
  • 1 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
  • 1 cup grated Gruyere cheese
  • Salt and pepper
  • 2 tablespoons chopped chives
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 tablespoon brunoise red peppers
  • Long chives
  • Recipe courtesy of Emeril Lagasse
  • 2 1/2 cups cornmeal flour
  • 1 teaspoon salt
  • 1 stick unsalted butter, cold, cut into pieces
  • 6 tablespoons solid vegetable shortening, cold
  • 5 to 6 tablespoons ice water

Preheat oven to 375 degrees. 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 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.

Combine the flour and salt in a mixing bowl. Using your hands work the butter and shortening into the flour, until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture 1 or 2 tablespoons at a time. Gather the dough into a ball. Turn the dough onto a floured surface. Using the heel of your hand knead the dough, this will blend the butter and shortening and make the pastry flakier. Refrigerate for 30 minutes. Roll the dough out onto a floured surface into a circle 14-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch tart pan. Yield: 1 (9-inch) crust

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