Puff pastry quiche with shrimps, spring onions and dill

Name: Puff pastry quiche with shrimps, spring onions and dill
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 1 Garlic clove; 2 Federation Spring onions; 300 g Shrimps; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Dill; 4 Eggs (size M); 1/8 l Milk

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
1 Garlic clove
2 Federation Spring onions
300 g Shrimps
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Dill
4 Eggs (size M)
1/8 l Milk

Directions

1
Place the puff pastry slices next to each other and defrost. Peel garlic and chop finely. Clean and wash spring onions and cut into rings. Rinse shrimps and pat dry. Heat oil in a pan.
2
Fry the shrimps for about 3 minutes. Add spring onions and fry for another 2 minutes. Season with salt and pepper. Wash dill, shake dry and chop except for something to garnish. Beat the eggs and milk, season with salt and pepper and stir in the dill.
3
Roll out puff pastry slices (each 14 x 14 cm). Cold rinse 4 moulds (each 11 cm Ø), place 1 puff pastry slice in each and press the edge firmly. Spread shrimps and spring onions on top, pour egg milk over it.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove and garnish with dill.