Summary

Ingredients

• 250 g flour
• 125 g butter
• 1 egg yolk
• 1 pinch (s) salt
• 1 tablespoon water
• 1 onion (s)
• 2 cloves garlic
• 150 g leek, (only the white and liht reen)
• 250 g shrimp (s), small, peeled
• 200 ml sweet cream
• 3 egg (s)
• 100 g mountain cheese or ryere or other spicy cheese to taste
• 1 tablespoon basil, finely chopped
• 1 tablespoon chives, finely chopped
• 1 tablespoon parsley, smooth, finely chopped
• 1 tablespoon chervil, finely chopped
• 150 g bacon, lean
• salt and pepper

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Instructions

1. For the shortcrust pastry, mix together flour, butter, egg yolk, salt and water and knead into a smooth dough. Wrapped in foil, leave to rest in the refrigerator for at least 1 hour.
2. For the filling, finely chop the onion and garlic, cut the leek into fine rings, dice the bacon and fry in a pan without fat. Add the onions, garlic and leek, sauté and set aside. Mix the cream with the herbs, eggs and cheese, season with salt and pepper.
3. Roll out the dough thinly and grease either a large tart pan or several small molds and line it with the dough. Pierce several times and distribute the filling on top, place the prawns on top and pour on the cream, just enough to combine all the ingredients of the filling.
4. Bake at 200 degrees on the middle rack for 20 minutes. They taste best when they are lukewarm. Serve as a main course with a green salad.
5. The quiche also tastes great with wine or beer as a small snack.