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Spinach And Shrimp Quiche

  • Yield: 8 servings


  • 1 (9-inch) tart pan
  • 2 eggs
  • 1 cup heavy cream
  • 1 tablespoon Crystal hot sauce
  • 2 teaspoons Worcestershire sauce
  • 2 cups julienned onions
  • 2 pounds fresh spinach, cooked until barely wilted, squeezed dry and chopped
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 pound rock shrimp
  • 1 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
  • 1 cup grated Gruyere cheese
  • Salt and pepper
  • 2 tablespoons chopped chives
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 tablespoon brunoise red peppers
  • Long chives


  • Preheat oven to 375 degrees. 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 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.