Quiche Antarctique

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.

Quiche Antarctique:

  • 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
  1. Preheat the oven to 450 degrees.
  2. 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).
  3. 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.
  4. Reduce the oven temperature to 375.
  5. Scatter the cheese over the partially cooked crust. Scatter the spinach and shrimp over the cheese.
  6. 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.
  7. Pour the egg and cream mixture over the spinach, shrimp, and cheese in the pie pan.
  8. Drop large dollops of ricotta on top. It will sink partially. Don’t worry about this.
  9. Bake the quiche for about 35 minutes, until the top is nicely browned, and the center is set.
  10. Cool completely before serving.
  11. Eat and remind yourself that you, too, can survive anything.

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