I had picked up some bay shrimp at the farmers’ market last week, and was thinking that 1 pound was waaaay too much for eggrolls, so I decided to make a quiche with about a half pound of ’em.
I used guyere, the leeks from the box, shallots, and a bit of fresh parm. As a change of pace, I made substituted a half cup of cornmeal for the flour for the crust. I think the crust turned out a bit crispier than I’d like, but I’m going to try playing around with it because it gave the crust a nice texture otherwise. This is the first “meat” quiche I ever remember making, and we make quiche every month or so.
CSA items used: just the leeks. They really added to the flavor though.