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Quiche Dieppoise


  • 10 8.5cm Blind Baked Tartlet/Quiche Cases
  • 200g defrosted and dry spinach leaves
  • 200g mushroom duxelle
  • 250g peeled grey shrimps
  • 150g grated Emmenthal cheese
  • 2 eggs
  • 1 egg yolk
  • 150g cream
  • 150g bisque
  • A few drops of cognac


  • 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