* Note: See the "Cornmeal Crust Tart Shell" recipe which is included in this collection. Preheat oven to 375 degrees. Cook the spinach until barely wilted, squeeze dry and chop. In a mixing bowl, whisk in the eggs, cream, hot sauce, and Worcestershire sauce. Stir in the onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper. Pour the mixture into the Cornmeal Crust tart shell. Bake for 30 minutes or until the quiche sets. Allow the quiche to cool for a few minutes. Place a slice of the quiche on the plate. Garnish with chives, cheese and peppers. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-24-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 8|
|Calories from Fat: 194 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 396.8mg||122 %|
|Sodium 584.9mg||20 %|
|Potassium 1026.4mg||27 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 11.5g|
|Protein 33.4g||48 %|
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Calories per serving: 382
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