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 gr (1/2 pound) of shelled shrimps
  • 50 gr (1/4 cup) of grated Gruyère cheese
  • Salt and pepper up to taste
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Preparation

  • 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 notes

Brush bottom of crust with egg whites not whisked witha brush to avoid crust to melt.

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