Puff pastry quiches with shrimps
easy
60 mins
60 mins
Ingredients
- 1/2 - 450 g - Pack of deep-frozen puff pastry (3 slices)
- 1 small bunch of spring onions
- 1 Garlic clove
- 20 g Butter or margarine
- 1/2 package (225 g) frozen shrimps
- 7-10 Tbsp white pepper
- 1/2 bunch Dill
- 175 g Fresh cream
- 3 Eggs
- 7-10 Tbsp grated peel of 1/2
- 7-10 Tbsp untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Salad and lemon for
- 7-10 Tbsp Dressers
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Form
Directions
- 1
Defrost the puff pastry sheets. Clean and wash spring onions and cut into rings. Peel garlic, chop finely and sauté in fat. Add shrimps and steam for 3-5 minutes. Season with pepper.
- 2
Stir in spring onions, set aside. Place the puff pastry sheets on top of each other and roll out thinly. Cut out circles of 13-14 cm Ø and place them in the greased, breadcrumbed moulds (12 cm Ø). Press on, cut off any excess dough. Prick the dough bases several times with a fork and sprinkle each with 1 teaspoon of breadcrumbs. Spread shrimps on top. Put some dill aside. Finely chop the rest. Mix crème fraîche, eggs, dill, lemon peel, salt and pepper.
- 3
Spread shrimps on top. Put some dill aside. Finely chop the rest. Mix crème fraîche, eggs, dill, lemon peel, salt and pepper. Pour into the moulds and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Leave to rest for 5 minutes, remove and garnish with dill, lettuce and lemon
- 4
Plate: Porcelaine d` Auteuil
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