Spring has Sprung…
along with the pale pink buds on the trees lining my street. Those darn near impossible to resist chocolate filled eggs, teasing me at the check out line… and the Claritin boxes stacked in my medicine cabinet, preparing for a long, hard fight.
Convertible top down, patio door open, and OMGoodness, I didn’t realize just how white my legs have gotten… where are you Summer?
Well, until Summer, I promise to embrace every moment of Spring. A time that reminds of bunnies and puppies and white patent leather shoes and Easter bonnets (join me in a revival?) And don’t forget quiche.
So, this is a special quiche. A quiche, that since I’m now (well) past the Spring of my life, I can pretty much say is my favorite quiche. Ever. And that’s saying a lot from a former Innkeeper.
And while this quiche was perfect before, I couldn’t help resist adding a few tweaks since my B&B years. And now it is phenomenal.
Yes, phenomenal.
I don’t say that often- heck, I could barely spell it.
Just phenomenal (yea, just try saying that one 10 times in a row!)
Phenomenal. Phenomenal. Phenomenal…
See? Now you have to try this quiche.
Now go make this quiche! And check out the other amazing recipes from this week’s #SudaySupper, hosted by the fabulous Mama’s Blissful Bites. I can’t wait to check them all out myself.
Shrimp and Leek Swiss Cheesy Quiche
1 frozen deep dish pie shell, defrosted
1/2 white onion, chopped
1 leek, chopped into thin half moons, just the white and start of light green part
3 eggs, beaten
3/4 cup cream
3/4 cup milk
Olive oil
1/2 teaspoon salt (less if you use the below Ruth Ann’s)
1/2 teaspoon lemon peel (I used Ruth Ann’s Muskego Ave. Chicken and Fish Seasoning and it was out of this world!!!)
1/4 teaspoon freshly grated nutmeg
A few grinds of pepper
8 oz. cooked, thawed and well drained (sqeeze w/paper towels) cocktail shrimp (or as I found them today called salad shrimp…the tiny ones)
1 tablespoon flour
1-1/2 swiss cheese, grated
First, blind bake the defrosted pie shell (prick sides and bottom with a fork first) by baking on a cookie sheet in a 400 degree oven for about 13 minutes. Turn oven down to 350 degrees.
Then saute the leek and onion in olive oil unil tender. While those are cooking, mix the eggs, cream, milk, salt, pepper, lemon peel, nutmeg, shrimp, flour and cheese.
Pour into pie shell and bake about 40 minutes or until center is set.
Source: dianadarling.net (defunct blog)
