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SHRIMP-CORN QUICHE IN A CORN CRUST




Source of Recipe


Posted By: Mary Ellen


List of Ingredients




For the crust:

4 ears fresh sweet corn (to make 2 c. kernels)

4 T. butter, melted

2 egg yolks

1 t. salt

1/4 t. white pepper

1 c. freshly ground corn flour, yellow or white

For the filling:

1 T. olive oil

1 lb. medium raw shrimp in the shell

4 ears fresh sweet corn (to make 2 c. kernels)

3 scallions, chopped, including some of the green

1 t. salt

1/2 t. freshly ground black pepper

1 c. grated gruyere cheese

1 egg, beaten

1 c. heavy cream

1/4 t. mace


Recipe



Preheat the oven to 375 degrees. To make the crust, process the corn kernels and the butter in a food processor. Add one of the egg yolks, the salt and pepper, and pulse until well mixed. Add the corn flour and pulse again until barely mixed. Press the mixture into a greased 8- or 9-inch pie plate or four greased ramekins to make a thin shell. Beat the remaining egg yolk with a fork and brush it on the crust to keep it from going soggy once it is filled. Prebake the crust for 20 minutes, or until it looks firm and set; remove it, and lower oven to 350 degrees.

Heat a skillet over high heat, add the oil, and saute the shrimp in their shells until the shells turn pink (1-2 minutes), turning them frequently. Remove the shrimp and when they are cool enough to handle, remove the shells, devein and chop the shrimp meat.

Saute the corn kernels with the scallions and seasonings in the same skillet for 1-2 minutes. Add the corn mixture to the chopped shrimp. Add the grated cheese.

Beat the egg with the heavy cream and mace and add to the corn and shrimp. Pour the mixture into the piecrust and bake for 20-25 minutes (15-20 minutes for ramekins) until the mixture is set.