Shrimp Quiche

From the French Chef Cookbook

Preheat oven to 375 degrees

1 cup cooked and shelled shrimp

2 tablespoons butter

Salt and pepper

Pinch tarragon or oregano

1/3 cup dry white vermouth

8” cooked pastry shell placed on a buttered baking sheet

¼ cup grated Swiss cheese

Toss the shrimp for 2 minutes in hot butter over moderately high heat. Season lightly with salt, pepper, and herbs, add the vermouth, and boil rapidly until the liquid has almost entirely evaporated. Spread shrimp in the bottom of the pastry shell. Beat together 1 ½ cups milk, 5 eggs, and seasonings. Pour over the shrimp. Sprinkle the grated cheese on top and dot with butter. Bake 25 to 30 minutes.