SHRIMP QUICHE LORRAINE

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.