Shrimp Quiche

1 cup cooked shelled shrimp
2 tablespoons butter
1 pinch tarragon
1/4 cup dry white vermouth
Custard: 3 “large” eggs — blended with enough
— milk or cream to
— make 1 1/2 cups in
— all
3 tablespoons grated Swiss cheese
1 Prebaked shell
|Saute the shrimp with the butter and seasoning for 1 minute.

Add the vermouth and boil for 1/2 minute.

Strew shrimp in pie shell.

Pour custard into 1/8″ of rim of shell.

Sprinkle on cheese.

Bake 30 – 35 minutes at 375 degrees, or until puffed and browned.

VARIATION: Can substitute crab and lobster for the shrimp.

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