A few years ago, in the midst of a messy and painful divorce, I developed a coping method whereby I fantasized about my ex-husband moving far away. Really far away. Really, really far.
One day, while making quiche, and fretting over some new divorce-related issue, I spontaneously decided to bake the embodiment of my fantasy. It would be a Wishing-My-Ex-Husband-Would-Pack-Up-and-Move-to-Antarctica quiche.
As it turns out, Antarctica is delicious, and though I no longer fantasize about my ex moving there, I still make Quiche Antarctique. Now you can too.
- 1 pie crust (Use 1/2 the recipe from Oh Boy, Strawberry pie)
- 3 large eggs
- approximately 1 cup heavy cream
- 1 tsp. salt
- 1/2 cup shredded emmental cheese
- 12 small shrimp, cooked and shelled
- 1/3 cup cooked and well-drained spinach
- 1/2 cup ricotta
- Preheat the oven to 450 degrees.
- Roll out the pie dough and fit it into a pie plate. Prick the bottom of the dough with a fork in several places. Lay a sheet of foil on top of it, and add pie weights ( a cup of uncooked rice or dry beans works fine too).
- Place the crust in the preheated oven and bake for 15 minutes. Remove it from the oven and carefully lift out the foil and pie weights.
- Reduce the oven temperature to 375.
- Scatter the cheese over the partially cooked crust. Scatter the spinach and shrimp over the cheese.
- Crack the eggs into a 2-cup glass measure and whisk them until well blended. Pour enough cream into the measuring cup with the eggs to reach 1 1/2 cups. Add the salt and whisk until blended.
- Pour the egg and cream mixture over the spinach, shrimp, and cheese in the pie pan.
- Drop large dollops of ricotta on top. It will sink partially. Don’t worry about this.
- Bake the quiche for about 35 minutes, until the top is nicely browned, and the center is set.
- Cool completely before serving.
- Eat and remind yourself that you, too, can survive anything.