| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce11 |
8 |
servings |
INGREDIENTS
| 1 |
|
Nine-inch Cornmeal Crust Tart Shell; see * Note |
| 2 |
|
Eggs |
| 1 |
c |
Heavy cream |
| 1 |
tb |
Crystal hot sauce |
| 2 |
ts |
Worcestershire sauce |
| 2 |
c |
Julienned onions |
| 2 |
lb |
Fresh spinach |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Minced garlic |
| 1 |
lb |
Rock shrimp |
| 1 |
c |
Grated Parmigiano-Reggiano cheese |
| 1 |
c |
Grated Gruyere cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
| 1 |
|
Long chives; if desired |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese |
| 1 |
tb |
Brunoise red peppers |
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.
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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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