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
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.
2 thoughts on “SHRIMP QUICHE LORRAINE”
Hi Lynne, Sorry for delay. The article, Bravo French Health Care, can be found by entering August 2009 under Post Archive in column at right. Tuscany will be lovely. Enjoy. Let me know if you have touble finding article.
You wrote a great article on the French health care system a couple of years ago. I’m glad your knee operation went so well, but I would also be interested in the more general review of the health care system. How do I find it?
P.S. We are going to Tuscany this spring break. I wish we were coming back to France!