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Spinach and shrimp quiche

Emeril Laggasse

1 9-inch tart pan

2 eggs

2 tsp worchestershire

2 cup julienne onions

2 lb fresh spinach, cooked until wilted, squeeze dry and chopped

2 tbs minced shallots

salt and pepper

1 cup grated parmegaiano-reggiano cheese

2 tbs parmegaiano-reggiano for garnish

1 cup grated guyere cheese

2 tbs grated parmegaiano-reggiano

1 tbs brunoise red peppers

long chives

1 cup heavy cream

1 tbs crystal hot sauce

1 1lb rock shrimp

2 tbs minced garlic

2 tbs chopped chives

preheat oven to 375 degrees. In mixing bowl, whisk in the eggs, cream, hot sauce, & worchester. Stir in the

onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper. Pour the mixture into the

tart shell. Bake for 30 minutes or until the quiche sets. Aloow it to cool for a few minutes. Place a slice

of the quiche on the plate. Garnish with chives, cheese and peppers Yields: 8 servings

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