• Shortcrust pastry:
  • 310 ml (1 1/4 cup) of flour
  • 1 ml (1/4 teaspoon) of salt
  • 75 ml (1/3 cup) of cold butter into cubes
  • 1 egg
  • 15 ml (1 tablespoon) of icy water
  • Garnishing:
  • 454 gr (1 pound) of shelled shrimps and sliced into sections of 1 cm (1/2 inch)
  • 2 chopped garlic cloves
  • 15 ml (1 tablespoon) of finely chopped fresh thyme
  • 30 ml (2 tablespoons) of olive oil
  • 5 lightly whiske eggs
  • 250 ml (1 cup) of milk
  • 250 ml (1 cup) of leeks sauté (see recipe below)
  • Salt and pepper
  • Leeks sauté:
  • 2 2/3 packages of 250 gr (8 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 125 ml (1/2 cup) of white wine
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store


  • Shortcrust pastry:
  • In a blender, set flour and salt. Mix few seconds in blender. Add butter and mix few seconds at a time, until mixture has a grainy texture. Add egg and water. Mix again until dough forms a ball. Remove dough from blender and form a ball with your hands. Flour and cover with a plastic wrap. refrigerate 30 minutes.
  • Over a floured work surface, low down dough. Set shortcrust in a quiche plate of 25 cm (10 inch). Refrigerate 30 minutes. Set over lowest oven grill. Preheat oven at 375°F (190°C).
  • Leeks sauté:
  • In a casserole, tender leeks at medium heat into butter and oil. Deglaze with wine and reduce until dry. Cool down before adding to recipe.
  • Garnishing:
  • In a pan, brown at high heats shrimps, garlic and thyme into oil for 1 minute. Salt and pepper. Set aside and cool down.
  • In a bowl, mix eggs and milk. Add leeks sauté and shrimps. rectify seasoning. Pour mixture into shortcrust pastry. Oven bake for about 45 minutes. Cool down 10 minutes before serving.
  • Accompany with a green salad.

Chef's notes