When I was preparing lunch today, my husband was listening to some old CDs of The Alan Parsons Project. Songs that we haven’t listened to for years (why?) have filled our apartment with a special nostalgia. The music played, I cooked, and this is the result – which we totally not nostalgically polished off. 🙂
1 smaller pack of frozen shrimp (or fish)
110 g butter
200 g + 1 tbsp flour
1 teaspoon crystal sugar
½ teaspoon baking powder
200 ml whipped cream
3-4 young onions
approx. 150 g of dry peas or beans to fill the baking pan
Thaw the shrimp and dry it with a paper towel (if you use fish, cut it into smaller cubes). Grease the round baking pan with butter and sprinkle with flour. Make dough from flour, butter, 1 teaspoon of salt, sugar, baking powder and 1 egg. In a bowl, mix 3 eggs with whipped cream and 1 tablespoon of flour, season with salt and pepper. Cut the onion into smaller and thinner pieces, the green part into small pieces. Slice the lemon.
Lay out the baking pan with dough, place baking paper on top and load it with dry peas (or beans). Place the quiche in the oven preheated to 200°C for 5 minutes, then take it out, remove the peas and baking paper. Pour the egg mixture over the dough and place the shrimp, onion pieces and lemon slices on top, sprinkle with cut green onion leaves and bake for about 25 minutes.
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri
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