Quiche Aux Crevettes (Shrimp Quiche)

• 1 c. cooked and shelled shrimp
• 2 Tbsp. butter
• salt and pepper
• pinch of tarragon or oregano
• 1/3 c. dry white vermouth
• 3 eggs
• 1 (8-inch) cooked pastry shell (place on buttered baking sheet)
• 1 Tbsp. tomato paste
• 1/4 c. grated Swiss cheese
• 1 1/4 to 1 1/2 c. milk

1. Preheat oven to 375u0b0.
2. Toss the shrimp for 2 minutes in hot butter over moderately high heat.
3. Season lightly with salt, pepper and herbs.
4. Add the vermouth and boil rapidly until liquid has almost entirely evaporated.
5. Spread shrimp in the bottom of your pastry shell.
6. Beat together the same amount of milk, eggs and seasonings.
7. Add tomato paste and pour over the shrimp. Spread the grated cheese on top and dot with the butter.
8. Bake 25 to 30 minutes.

shrimp, butter, salt, tarragon, eggs, pastry shell, tomato paste, swiss cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974344 (may not work)