Asparagus and shrimps quiche
20
30
8
No
Ingredients
- A butter shortcrust ready to use
- 3 eggs
- 200 ml (3/4 cup) of cooking cream
- A big package of fresh asparagus, steamed and sliced into chunks of 2 cm (3/4 inch) of lenght
- 250 g (1/2 pound) of shelled shrimps
- 50 g (1/4 cup) of grated Gruyère cheese
- Salt and pepper up to taste
Preparation
Side-by-side mode- Cover pie mold (or plate) with pastry and sting with a fork.
- In a bowl, whisk eggs into omelette then add cream, cheese, shrimps and asparagus carefully drained and sliced into small chunks. Salt and pepper. Pour preparation on pastry.
- Oven bake for 30 minutes at medium heat 400/425 °F (200 / 210 °C).
Chef’s note
Brush bottom of crust with egg whites not whisked with a brush to avoid crust to melt.
