RECIPE SHARE: SHRIMP & BACON QUICHE Yields 1 9 inch quiche (6 servings) For the batter: 2 tablespoons sour cream 1 tsp. Freshly ground black pepper 1/8 tsp. Nutmeg 2 tsp. Salt 2 ½ cups half and half ½ tsp. Lemon zest 8 large eggs Whisk eggs until foamy, whisk in all other ingredients. For the crust: 6 Tablespoons butter, very cold 2 Tablespoons lard or strained, chilled bacon fat, very cold 1 cup all-purpose flour, with extra for rolling dough ½ tsp. Table salt ¼ cup ice water 1 small beaten egg In food processor, combine flour, salt and butter. Pulse 5-6 times until texture looks mealy. Add lard (or strained bacon fat) and pulse another 3-4 times. Sprinkle with 2 Tablespoons of ice water and pulse 5 times. Add another 2 Tablespoons ice water and pulse until mixture holds together when squeezed. Form into a disk and refrigerate for 30 minutes. Preheat oven to 425oF. Roll the dough on floured parchment paper to ¼ inch thickness. Spray the outside of a deep dish 9 inch pie pan with non-stick spray. Turn the dough over the outside of the pan to blind bake. Place in oven for 10 –15 min. until golden brown. Remove from oven and cool. Place crust inside pie pan and brush bottom & sides with beaten egg. Bake for 5 min. Crust is ready for filling. Turn oven temperature down to 350oF. For the filling: 8 ounces medium raw shrimp, tail removed and deveined. Cut each shrimp into thirds. Reserve 5 whole shrimp for garnish. 6 strips thick cut bacon, cooked until crisp, chopped into small dice 2 ounces cleaned baby spinach, rough chopped 2 ounces sundried tomatoes, rehydrate for 20 min. in ½ cup very hot water, drain & chop. 4 ounces chopped or shredded Monterey Jack cheese To assemble: Toss all filling ingredients together. Place in pie crust. Place pie pan on baking sheet. Ladle batter onto filling until it reaches ¼ inch from edge of crust. Place in 350o oven for 40 min. Place the 5 whole shrimp decoratively on top and bake for 10-15 more minutes. When garnish shrimp are pink and filling is firm it is done. Enjoy!
Posted on: Wed, 14 Aug 2013 19:30:51 +0000
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