Quiche Aux Fruits De Mer 2
Ingredients
2 Tbsp. minced shallots or green
onions (plain onions may be used)
3 Tbsp. butter
1/4 lb. (1 C.) either of the
following: freshly
cooked or canned, crab,
shrimp, or lobster.
Canned salmon is very
good too.
1/4 tsp. salt
Pinch of pepper
2 Tbsp. Madeira or dry white vermouth
Cooking Instructions
Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned. Add shellfish meat and stir gently for 2 minutes. Sprinkle on salt and pepper. Add wine, raise heat and boil for a moment. Allow to cool slightly. 1 C. whipping cream or evaporated milk 1 Tbls. tomato paste 1/4 tsp. salt Pinch of pepper Beat the eggs in a mixing bowl with the cream, tomato paste and seasoning. Gradually blend in the shellfish and taste for seasoning. Have ready an 8 inch partially cooked pastry shell (at least 2 inches deep) and 1/4 cup grated Swiss cheese. Pour mixture into pastry shell and sprinkle the cheese over it. Bake in upper third of a preheated oven for 25-30 minutes until quiche has puffed and browned. A knife should come out clean.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)