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| Shrimp Quiche |
1 cup cooked shelled shrimp
2 tablespoons butter
Salt
Pepper
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.
2 tablespoons butter
Salt
Pepper
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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