Zucchini and prawn quiche

Name: Zucchini and prawn quiche
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 220 g Butter; 240 g Flour; 125 g Fresh cream; 600 g Zucchini (approx. 3 pieces); 200 g red onions; 6-8 TABLESPOONS Olive oil; 2-3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 raw shrimps (about 30 g each; without head, in shell); 200 g Sheep's cheese; 250 g Whipped cream; 4 Eggs (size M); 1 little box ground saffron; 7-10 Tbsp Dill; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 750 g Dried peas for blind baking

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

220 g Butter
240 g Flour
125 g Fresh cream
600 g Zucchini (approx. 3 pieces)
200 g red onions
6-8 TABLESPOONS Olive oil
2-3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 raw shrimps (about 30 g each; without head, in shell)
200 g Sheep's cheese
250 g Whipped cream
4 Eggs (size M)
1 little box ground saffron
7-10 Tbsp Dill
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
750 g Dried peas for blind baking

Directions

1
Cut 200 g of cold butter into small cubes and put them together with flour and crème fraîche in a food processor or knead into a smooth dough with the dough hooks of the hand mixer. When the dough forms into a dumpling, take it out, wrap it in foil and refrigerate it for 1 hour. In the meantime clean and wash the zucchini and cut them lengthwise into slices of about 0.5 cm. Peel onions and cut them into fine slices. Heat some oil in a pan. Fry the onions in it. Add vinegar, toss briefly and take out.
2
Heat some oil in the pan. Fry the zucchini lightly in portions. Season with salt and pepper and remove. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat them dry. Heat 20 g butter in a frying pan and fry the prawns for 2 minutes while turning. Season with salt and pepper and remove. Dice the feta cheese. Roll out the dough on a floured work surface to a circle (approx. 32 cm Ø). Line a greased quiche dish with lift-off base (approx. 29 cm Ø) with it. Cut off any excess dough. Prick the base several times with a fork. Line dough with baking paper and fill in dried peas. Pre-bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.
3
Dice the feta cheese. Roll out the dough on a floured work surface to a circle (approx. 32 cm Ø). Line a greased quiche dish with lift-off base (approx. 29 cm Ø) with it. Cut off any excess dough. Prick the base several times with a fork. Line dough with baking paper and fill in dried peas. Pre-bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Remove peas and baking paper. Bake for another 10 minutes until lightly browned. In the meantime, mix cream, eggs, saffron, some salt and pepper. Take the pan out of the oven and cover with zucchini, onions, feta cheese and prawns. Pour egg-cream mixture over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the finished quiche rest in the mould for about 10 minutes, remove from the mould and garnish with dill
4
Remove peas and baking paper. Bake for another 10 minutes until lightly browned. In the meantime, mix cream, eggs, saffron, some salt and pepper. Take the pan out of the oven and cover with zucchini, onions, feta cheese and prawns. Pour egg-cream mixture over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the finished quiche rest in the mould for about 10 minutes, remove from the mould and garnish with dill
5
25 minutes waiting time