Exploring Puerto Rico

Exploring Puerto Rico
At Cafe Puerto Rico in Old San Juan

Thursday, September 2, 2010

Not so traditional quiche

Oh followers far and near, I am so sorry to have let you down yesterday by not blogging :-) :-) I was at Best Buy's Geek Squad figuring out what was wrong with my computer (it would not turn on. but then let's see, duh, isn't that normal as I had accidentally dropped it from my bed the night before with a BIG thud) :-( :-(
What they did not tell me at the time they sold me the $300 some warranty was that they usually 14-20 days to fix a computer!!!! 20 days without a computer?!?!?!?! How can it beeeeeeeeeeeeeeeeeeee? How can I live?!?! I borrowed Mustafa's last night but did not like the feel of it. Hmmm, reminds me of the saying "beggars can't be choosers!" So today, I brought my work laptop home to check both my work email, facebook and keep you oh loved ones happy and well fed! :-)

So what's next on the agenda?

Spinach and Shrimp Quiche
Ok, full disclosure. It is not very traditional to mix spinach and shrimp in a quiche. But who cares?!?! It surely tasted good and in this blog, we are allowed to go a little racy ;-) So here goes to a real yummy quiche!

--Ok, so I cheated. I did not make the pie from scratch but bought a frozen wholeweat pie crust from Whole Foods. Any pie crust would do the trick.
-- 3 eggs
-- 3 tbsp cream (you can use lite cream if figure friendly)
-- 1/3 packet of frozen chopped spinach (about 100g)
-- 90g Pecorino Cheese, finely chopped and crumbled
-- 9-10 shrimps shelled, deveined and cut up in small pieces
-- Red chili flakes (this is the Bangladeshi in me surging)

1. Preheat over to 400F.
2. Make sure the spinach is defrosted and drained. You can dab it with paper towel or do as I did, bang the colander on the kitchen sink quite a few times.
3. In the mean time, in a small saucepan, heat up a tbsp of olive oil and fry the shrimp lighly for a minute. Throw in the spinach, red chilli flakes and fry for another minute.
4. In a bowl, beat the eggs and cream together and add in the spinach, shrimp and crumbled Pecorino. Mix well and pour into frozen pie (you do not need to defrost it) You can check for salt, but the Pecorino was quite salty. If you want, you can place cherry tomatoes all over the surface of the quiche.
5. Bake for 30 minutes. If you are using tomatoes on top, remove it from the oven and place it under the broiler for anoter 5 minutes if the tomatoes aren't roasted well enough.

1 comment:

  1. you did forget to mention that the initial idea of mixing shrimp with spinach came from MOI over skype :-(((((