A rich and unusual mixture of shrimps and curly endive makes Quiche aux Crevettes (keesh oh kreh-vet) a superb supper or lunch dish. Serve hot, with crusty bread and lots of tossed green salad and, to drink, a well-chilled white Muscadet wine.
1 X 9-inch Flan Case made with shortcrust pastry
2 oz. butter
1 medium-sized onion, finely chopped
2 medium-sized curly endives , washed, shaken dry and shredded
10 oz. small shrimps, shelled
1 teaspoon salt -1 teaspoon black pepper :1 teaspoon cayenne pepper
½ teaspoon grated nutmeg
4 fl. oz. single cream
1 oz. Emmenthal or
Gruyere cheese, grated
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Place the flan case on a baking sheet and set aside.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Add the endives and fry, stirring frequently, for 10 minutes or until they are cooked and tender and have reduced to nearly half their original bulk.
Add the shrimps to the pan and cook, stirring occasionally, for 3 minutes. Stir in the salt, pepper, cayenne and nutmeg and stir well to blend. Cook the mixture for 2 minutes, stirring occasionally. Remove the pan from the heat and set aside.
In a medium-sized mixing bowl, combine the cream, eggs and grated cheese and beat well to blend.
Add the cream mixture to the shrimps, stirring constantly until they are well blended.
Pour the mixture into the flan case and place the baking sheet in the centre of the oven. Bake the quiche for 30 to 40 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once.