Shrimp Quiche

8-inch pie

1 cup cooked and shelled shrimp
2 tablespoons butter
1 ¼ to 1 ½ cup milk
3 eggs
½ tsp salt
Pinch pepper
1/3 cup dry white vermouth
1 tablespoon tomato paste
¼ cup grated Swiss cheese
1 8-inch cooked pastry shell

(Preheat oven to 375 degrees)

Toss the shrimp for 2 minutes in hot butter over moderately high heat. Season lightly with salt, pepper and herbs, add the vermouth, and boil rapidly until liquid has almost entirely evaporated. Spread shrimp in the bottom of your pastry shell. Beat together milk eggs and seasonings, add the tomato paste, and pour over the shrimp. Spread the grated cheese on top, and dot with butter. Bake 25 to 30 minutes.