Shrimp and Spring Onion Quiche

• 1/2 recipe pate brisee
• 1 pound uncooked medium-size shrimp (about 25)
• 1 tablespoon) unsalted butter (not margarine)
• 1/2 cup thinly sliced green onions (white and green parts)
• 2 cups (8 ounces) shredded Swiss cheese
• 2 tablespoons all purpose flour
• 3 large eggs
• 1 large egg white
• 1 tablespoon fresh tarragon leaves or 1 teaspoon dried
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/4 cups milk

1. Preheat the oven to 400F and set out a 9-inch deep-dish pie plate.
2. Roll, shape, and flute the pie shell.
3. Prick the shell all over with a fork.
4. Partially prebake the shell (see Notes) for 10 minutes or just until set.
5. Cool the shell on a wire rack.
6. Meanwhile, shell and devein the shrimp.
7. In a large nonstick skillet, melt the butter over medium-high heat.
8. Add the shrimp and green onions and saute for 3 minutes or just until the shrimp turn opaque (do not overcook).
9. Spread the shrimp mixture over the bottom of the partially baked shell.
10. Toss the cheese with the flour and sprinkle over the shrimp.
11. In a medium-size bowl, whisk the eggs, egg white, tarragon, salt, and pepper until frothy.
12. Whisk in the milk until blended.
13. Pour this mixture over the cheese mixture in the partially baked shell.
14. Bake for 30 minutes or until puffed and golden.
15. Let the quiche stand on a wire rack for 5 minutes before serving.

pate brisee, shrimp, unsalted butter, green onions, swiss cheese, flour, eggs, egg white, tarragon, salt, white pepper, milk

Taken from www.cookstr.com/recipes/shrimp-and-spring-onion-quiche (may not work)