Leek and Shrimp Quiche
Leek and Shrimp Quiche
Ingredients
- 1 1/4 cups (310 ml) flour
- 1/4 teaspoon (1 ml) salt
- 1/3 cup (75 ml) butter, chilled and cut into small pieces
- 1 egg
- 1 tablespoon (15 ml) ice water
- 1 lb (454 g) peeled shrimp, cut into 1/2-inch (1-cm) pieces
- 2 cloves garlic, chopped
- 1 tablespoon (15 ml) chopped fresh thyme leaves
- 2 tablespoons (30 ml) olive oil
- 5 eggs, lightly beaten
- 1 cup (250 ml) milk
- 1 cup (250 ml) Braised Leeks (see recipe)
- Salt and pepper
Instructions
- Using a food processor, pulse the flour and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg and water. Pulse until the dough just begins to hold together. Remove and shape by hand into a disc. Dust lightly with flour, cover with plastic wrap and refrigerate for 30 minutes.
- Roll out the dough and use it to line a 25-cm (10-inch) pie plate. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 190°C (375°F).
Leek and Shrimp Quiche