Shrimp quiche

Name: Shrimp quiche
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 400 g Shrimps; 2 bundles (130 g each) Spring onions; 7-10 Tbsp Salt; 1-2 Garlic cloves; 250 g Schmand; 5 Eggs (size M); 7-10 Tbsp Pepper; 1 package (230 g) Back'n Roll Puff pastry; 1/2 bunch Dill; 7-10 Tbsp Grease; 7-10 Tbsp Lemon slices

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

400 g Shrimps
2 bundles (130 g each) Spring onions
7-10 Tbsp Salt
1-2 Garlic cloves
250 g Schmand
5 Eggs (size M)
7-10 Tbsp Pepper
1 package (230 g) Back'n Roll Puff pastry
1/2 bunch Dill
7-10 Tbsp Grease
7-10 Tbsp Lemon slices

Directions

1
Wash the shrimps and drain well on a sieve. Clean, wash and chop the spring onions. Cook in boiling salted water for about 1 minute and then drain well on a sieve. Peel garlic and chop finely. Whisk sour cream and eggs and season with garlic, salt and pepper. Place the puff pastry in a lightly greased pie dish (26 cm Ø), prick several times with a fork and fold the edge inwards. Mix the shrimps and spring onions, place on the puff pastry and pour the egg milk over it. Bake the quiche in a preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes. Wash the dill, dab dry, put some flags aside for garnishing and chop the remaining dill. Sprinkle the quiche with dill, garnish the dill flags and serve with lemon slices
2
Plate: Waechtersbach
3
Glass: Verrerie d` Arques