Shrimp & Spinach Quiche
Prep Time
Serves
Cooking Mode
½ cup milk
¼ cup 5% light cream
½ tsp dried tarragon (or 1 tsp/5 mL fresh)
salt and white pepper to taste
pinch nutmeg
1 cup grated Swiss cheese
1 cup grated Jarlsberg cheese
2.5 oz Brie cheese, cut into small pieces
1 pkg frozen chopped spinach, thawed and squeezed of excess moisture
2.5 oz cooked salad shrimp
1 deep-dish pie crust (9 in./23 cm)
½ cup milk
¼ cup 5% light cream
½ tsp dried tarragon (or 1 tsp/5 mL fresh)
salt and white pepper to taste
pinch nutmeg
1 cup grated Swiss cheese
1 cup grated Jarlsberg cheese
2.5 oz Brie cheese, cut into small pieces
1 pkg frozen chopped spinach, thawed and squeezed of excess moisture
2.5 oz cooked salad shrimp
1 deep-dish pie crust (9 in./23 cm)
Directions
1Preheat oven to 350°F (180°C). In bowl, whisk together eggs, milk, cream, tarragon, salt, pepper and nutmeg.
2Place half the quantity of Swiss, Jarlsberg and Brie cheeses in the pie crust. Spread 3/4 of the spinach on top of the cheese. Sprinkle remaining cheese on spinach. Pour in egg mixture. Arrange shrimp and remaining spinach on top of the quiche, gently pushing them into the egg mixture.
3Bake 45 to 50 min., or until egg mixture is set. Rest quiche 10 min. before slicing.
Disclaimer
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Personal Note
Personal Note