This quiche is perfect for entrée and tastes amazing with cream mushroom soup!
Quiche aux Fruits de Mer or simply Shrimp Quiche looks fantastic when served and tastes simply delicious! Shrimp Quiche is perfect for entrées and tastes best together with delicious cream mushroom soup.
I wrote how to make the pastry in my previous recipe of the Quiche au Camembert. I followed those pastry instructions with this quiche, too.
Place flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of the fingers. Add the water and gather the dough into the mass. Press the dough firmly into a roughly shaped ball. After that, place the dough into the freezing compartment for about 1 hour until the dough is firm. Cooking Tip: you can use the dough for several weeks - the quality of the dough doesn’t change with time if it stays in a deep-frozen section of the fridge. Turn the dough into the shape of a shell and preheat the oven to 365 degrees Fahrenheit (185 degrees Celsius). Bake the pastry shell to a half-ready state.
Preheat the oven to 356 degrees Fahrenheit. Cook shallots in the butter for 1-2 minutes over the moderate heat until they have become tender. Also, add shrimp and stir gently for another 2 minutes. Put out the ready shrimp on a plate.
Beat the eggs in a mixing bowl, add the cream, tomato paste, salt and pepper. Mix everything together.
The last stage is to pour mixture into the pastry shell and sprinkle the cheese over it. Bake what you’ve got in the top part of the preheated oven for 30 minutes. The Quiche shall become puffed and browned - voila!