Ingredients

10 x 8.5cm Blind Baked Tartlet/Quiche Cases

200 g defrosted and dry spinach leaves
200 g mushroom duxelle
250 g peeled grey shrimps
150 g grated Emmenthal cheese
2 eggs
1 egg yolk
150 g cream
150 g bisque
a few drops of cognac

Preparation

Arrange the quiche cases on a baking sheet making sure that they are not touching each other

Cover the base of the quiches with the mushroom duxelle

Cover with the spinach leaves

Season with salt and pepper

Add the shrimps

Mix the cream and bisque with the eggs until you have smooth mixture

Pour this mixture over the filled Pidy Gourmet Quiches

Sprinkle over the cheese and bake in a pre-heated oven at approximately 180 °C for 10 minutes

Garnish with a few grey shrimps