SHRIMP QUICHE LORRAINE
Here’s a tasty take on Quiche which makes a great appetizer or a yummy lunch. The pecan topping adds crunch. Makes about eight appetizer servings.
1 pound frozen or fresh shrimp
1 1/2 cups shredded Cheddar cheese
1/3 cup sliced green onions
1 10-inch baked pastry shell
4 eggs
1 1/2 cups light cream
1/2 teaspoon salt
Pinch of cayenne pepper
1/4 teaspoon paprika
1/2 cup coarsely chopped pecans
Cook, shell, devein and dice shrimp. Sprinkle shrimp, cheese and onions over bottom of baked pastry shell.
Beat eggs slightly in a medium-size bowl; beat in cream, salt, cayenne and paprika. Pour over shrimp. Sprinkle with pecans.
Bake in a slow oven (325 degrees F) for 50 minutes or until center is almost set but still soft. Do not overbake. Custard will set as it cools. Let stand 15 minutes.
