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Ingredientes
- 1 x nine-inch Cornmeal Crust Tart Shell see * Note
- 2 x Large eggs
- 1 c. Heavy cream
- 1 Tbsp. Crystal warm sauce
- 2 tsp Worcestershire sauce
- 2 c. Julienned onions
- 2 lb Fresh spinach
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Chopped garlic
- 1 lb Rock shrimp
- 1 c. Grated Parmigiano-Reggiano cheese
- 1 c. Grated Gruyere cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Long chives if you like
- 2 Tbsp. Minced chives
- 2 Tbsp. Grated Parmigiano-Reggiano cheese
- 1 Tbsp. Brunoise red peppers
Direcciones
- Preheat oven to 375 degrees. Cook the spinach till barely wilted, squeeze dry and chop.
- In a mixing bowl, whisk in the Large eggs, cream, warm sauce, and Worcestershire sauce. Stir in the onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper.
- Pour the mix into the Cornmeal Crust tart shell. Bake for 30 min or possibly till the quiche sets. Allow the quiche to cold for a few min. Place a slice of the quiche on the plate. Garnish with chives, cheese and peppers.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 183 | |
| Calories from Fat 110 | 60% |
| Total Fat 12.48g | 16% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 161mg | 7% |
| Potassium 584mg | 17% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.76g | 3% |
| Protein 9.74g | 16% |
