Quiche with king prawns and zucchini
4 servings
70 minutes
Quiche with royal shrimp and zucchini is an exquisite dish of French cuisine that combines the tenderness of seafood and the freshness of vegetables in harmony with a light pastry base. This quiche resembles traditional French pies originally made in the Lorraine region. The crispy base soaked in butter highlights the creamy texture of the filling made from zucchini, shrimp, and cheese. Mozzarella adds softness while basil pesto brings spicy notes. The dish is light yet nutritious, perfect for both an elegant dinner and a cozy family lunch. The flavor of the quiche unfolds gradually: first, you taste the salty tenderness of the shrimp, then the slight sweetness of zucchini, and finally the richness of cheese. It is best served slightly warm to harmonize textures and aromas.
1
Prepare the shortcrust pastry in advance. For this, rub 250 grams of sifted flour with butter and salt by hand until crumbly. Add 2 eggs and knead thoroughly. Wrap the prepared dough in plastic wrap and leave it in the refrigerator for 30 minutes.
- Wheat flour: 255 g
- Butter: 130 g
- Salt: to taste
- Chicken egg: 4 pieces
2
Clean the royal shrimp if they are not cleaned. Make a cut along the entire length and remove the black vein. If desired, the shrimp can be cut in half lengthwise.
3
Roll out the chilled shortcrust pastry to a thickness of 4-5 millimeters and line it in a high-edged baking dish. Cover with parchment and fill with baking beans. You can substitute baking beans with regular dried beans.
4
Bake in the oven for 20 minutes at 175 degrees.
5
While the base is baking, cut the zucchini into strips and sauté in a little olive oil until soft. Once softened, add the remaining flour, mix, and wait for the mixture to thicken.
- Courgette: 1 piece
- Wheat flour: 255 g
6
Beat the remaining eggs with salt and add them to the pan with zucchini.
- Chicken egg: 4 pieces
7
At the same time, heat the milk and pour it in. Stir and simmer for 5 minutes.
- Milk: 1 glass
8
Add peeled shrimp and grated mozzarella. Season with salt and pepper to taste.
- King prawns: 500 g
- Mozzarella cheese: 200 g
- Salt: to taste
- Freshly ground black pepper: to taste
9
By this time, the base will be baked. Sprinkle the bottom with salt and place the prepared filling on top. Sprinkle grated green cheese, basil pesto, or red basil rosso on top. You can simplify and use regular parmesan.
- Salt: to taste
- Basiron pesto (pesto Gouda): 100 g
10
Bake in the oven for 5 minutes at 190 degrees, then reduce the temperature to 175 and leave for another 15 minutes.
