Julia Child's Shrimp Quiche or Quiche Aux Crevettes

Oh, what a dinner we had last night!!  I would have taken a picture of it but we ate it all.  It was THAT good!

The day started out with the age-old question "what on earth am I going to make for dinner?"  Nothing sounded really good.  I looked in the refrigerator - no inspiration!  I looked in my pantry - again no inspiration!  I grabbed a couple of my recipe books and found some recipes that sounded interesting but they all required a trip to the grocery store.  BUT I really wasn't in the mood for running up to the store for just one or two items.  I was in a MOOD!!  So I went downstairs to the freezer to see what I could find.  Lo and behold, there was a bag of cooked shrimp!  The angels sang!  (well, not really!)  Hmmmm - I saw possibilities!

So back upstairs I ran and started looking through cookbooks for shrimp recipes.  As always, Julia came to my rescue!  She does that a lot, you know!!  AND, I had all the ingredients!!  This recipe comes from her The French Chef Cookbook,

Quiche Aux Crevettes (aka Shrimp Quiche)

For the "quiche"

1 cup grated Swiss Cheese
an 8 inch partially baked pie shell
1 1/4 cup milk
3 eggs
pinch each of pepper and nutmeg

Shrimp

1 12 oz bag of cooked, shelled and "de-tailed" shrimp
2 T butter
salt and pepper
pinch of tarragon
1/3 cup white vermouth (or white wine)
1 T tomato paste
1/4 cup grated Swiss Cheese

Preheat oven to 375 degrees

Melt the butter in a large pan and add the shrimp.  Cook over moderate heat for about 2 minutes.  Season with pepper and tarragon, add the vermouth - boil rapidly until the liquid has evaporated.  Spread the shrimp on the bottom of the pie shell.

Mix together the milk, eggs, cheese and tomato paste.  Pour over the top of the shrimp.  Sprinkle the 1/4 cup of the remaining cheese of the top of the quiche.  Bake for 30 to 40 minutes.

Wonderful with a tossed salad!  ENJOY!!  (or as Julia would say "Bon Appetit!!)