Ingredients
- 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
Directions
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.
- CORNMEAL CRUST
- 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
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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By amberld
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.
By isparkle25
Pennsylvania
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...
By dawbear_6064842
Chelsea, AL
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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