Shrimp Quiche with Saffron
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 d 7 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 100 g butter
- 5 tablespoon white wine or water
- 200 g flour
- 1 teaspoon salt
- Fat, for the shape
- Flour, for the work surface
For covering:
- 250 g shrimp (s), small, cooked and peeled
- 2 tablespoon lemon juice
- 1 bunch dill, chopped or dried
- 2 onions)
- 1 tablespoon butter
- 2 egg (s)
- 250 g cream
- Saffron threads
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan over a mild heat. Then take the saucepan off the stove and pour in the white wine. Mix in the flour and salt and work everything into a smooth dough and let it rest in the refrigerator for about 30 minutes.
- Wash the prawns in cold water and pat dry. Put in a bowl, drizzle with lemon juice and mix in the dill.
- Finely chop the onions and sauté them in a pan with a little butter until they are soft. Take it from the stove and let it cool off.
- Beat the eggs in a bowl, stir in the saffron and season with salt and pepper. Stir in the cream.
- Preheat the oven to 180 ° C hot air.
- Grease the form (e.g. cake springform pan with a diameter of 26 cm). Roll out the dough on a floured work surface, place in the mold and form an edge about 2 cm high. Spread the prawns on top and pour the egg mixture over them. Bake in the oven for about 30 minutes.
- Serve hot and with a fresh salad. A glass of dry white wine goes perfectly with this.
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