Puff pastry quiche with shrimps & dill
very easy
40 mins
40 mins
Ingredients
- 300 g frozen shrimps
- 1 (270 g) Roll of fresh puff pastry (from the refrigerator)
- 1 Garlic clove
- 1 collar Spring onions
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp salt, pepper
- 1 collar Dill
- 4 Eggs (Gr. M)
- 1⁄8 l Milk
Directions
- 1
Defrost the shrimp. Remove puff pastry from the fridge about 10 minutes before preparation. Peel garlic and chop finely. Clean and wash spring onions and cut into rings. Rinse shrimps and pat dry.
- 2
Heat the oil in a large frying pan. Fry the shrimps for 1-2 minutes. Fry the spring onions briefly. Season with salt and pepper. Wash and finely chop the dill.
- 3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Whisk eggs and milk. Season with salt and pepper. Stir in dill. Roll out puff pastry on paper and cut into 4 squares.
- 4
Rinse four ovenproof moulds (each approx. 11 cm Ø) in cold water. Place 1 puff pastry slice (without paper) in each and press on the edge. Spread shrimps and spring onions on top and pour egg milk over them.
- 5
Bake in a hot oven for 20-25 minutes.
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