Shrimp and Sorrel Quiche

Name: Shrimp and Sorrel Quiche (Quiche aux Crevettes et à L’oseille)
Cuisine: French
Ingredients: 1 recipe Basic Pie and Tart Dough; 1⅔ pounds [750 g] raw shrimp with heads, or 1 pound raw headless shrimp, or ¾ pound [340 g] peeled raw shrimp tails; 1⅔ pounds [750 g] raw shrimp with heads, or 1 pound raw headless shrimp, or ¾ pound [340 g] peeled raw shrimp tails; 10 ounces [280 g] frozen shrimp shells (which you can use instead of shrimp heads; optional); 1 medium onion, chopped fine (if you’re using shrimp heads); 2 tablespoons butter (if you’re using shrimp heads), plus 2 tablespoons for sautéing the shrimp; 2 tablespoons butter (if you’re using shrimp heads), plus 2 tablespoons for sautéing the shrimp; 2 tablespoons butter (if you’re using shrimp heads), plus 2 tablespoons for sautéing the shrimp; 3 sprigs fresh thyme, or ½ teaspoon dried thyme; 3 sprigs fresh thyme, or ½ teaspoon dried thyme; 2 medium-size tomatoes, chopped coarse if you’re using shrimp heads or frozen shells); 2 medium-size tomatoes, chopped coarse if you’re using shrimp heads or frozen shells); 2 cups [500 ml] heavy cream (if you’re using shrimp heads); salt; pepper; 3 large eggs; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ½ to 1 cup [125 to 250 ml] milk if you’re using shrimp heads, 2¼ cups [550 ml] if you’re not; ¾ pound [340 g] fresh sorrel, or 1 bunch (10 ounces [280 g]) spinach, stems removed, leaves washed; ¾ pound [340 g] fresh sorrel, or 1 bunch (10 ounces [280 g]) spinach, stems removed, leaves washed; ¾ pound [340 g] fresh sorrel, or 1 bunch (10 ounces [280 g]) spinach, stems removed, leaves washed; ¾ pound [340 g] fresh sorrel, or 1 bunch (10 ounces [280 g]) spinach, stems removed, leaves washed

Quiche aux Crevettes et à L’oseille

Preparation info

Makes
6
First-Course

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

You can make this quiche the hard way or the easy way. The “hard way” isn’t really hard but it does mean tracking down shrimp with heads (or saving up shrimp shells in the freezer). If you order the shrimp beforehand or live near an Asian market, this shouldn’t be a problem and the quiche will taste more like shrimp than shrimp themselves. If you can’t find sorrel, which gives the quiche a delightful tang, just leave it out or substitute spinach. The tastiest shrimp are white or pink gulf s

Ingredients

Europe
France
Pastry
Fish course
Starter
Pescatarian

Ingredients

Method