Thai-style quiche
A quiche reinvented with Thai flavors !
Preparation time : 1h
Ingredients fot the shortcrust pastry
200
g of GEM 250
200
g of flour
200
g of butter
100
g of eggs
10
g of water and adjust
Ingredients for the the quiche filling
700
g of milk
300
g of cream
400
g of eggs
30
g of Durum Gel 160
4
g of Tabasco
Chopped coriander or parsley
2
stalks of lemongrass
100
g of shrimp
Preparation
1
Preparation of the shortcrust pastry
In a bowl, mix the two flours. Add the cold butter and, in a mixer with a sheet, rub it into the flour until crumbly.
Add the liquids, then knead the dough briefly to combine the ingredients without overworking it. Roll out the dough and place it in a pie dish.
2
Preparation of the quiche
Peel the shrimp and cut them into 2 or 3 pieces, making sure to keep a few whole ones to place on top of the quiche. Distribute the pieces over the pastry.
Strip the leaves from the cilantro and finely chop them. Cut the lemongrass stalk into very thin slices.
Whisk together the Durum Gel 160, milk, cream, eggs, and Tabasco sauce.
Add the chopped cilantro and stir.
Pour this mixture over the shrimp, sprinkle with the lemongrass slices and the remaining whole shrimp. Bake for 40 minutes at 180°C (350°F).