Time: 90 Minutes
This is one of our all time favourite quiche recipes and it uses goat cheese, rather than emmenthal which gives it a very creamy flavour.
Music Selection: Rag ‘n’ Bone & P!nk – Anywhere Away From Here
1 ¾ cup flour
½ cup cold butter, cut in small cubes
1 large egg, beaten
2 – 3 Tbsp ice cold water
2 ½ cups heavy cream
4 eggs, beaten
1 Tbsp fresh thyme leaves
8 cooked shrimp, tail off, cut into about 6 pieces each
113 g soft goat cheese, crumbled
In large bowl, add flour and salt. Mix.
Take cold butter and add to flour, and with pastry cutter, cut the butter until it is tiny pea sizes.
Take beaten egg and mix with 2 Tbsp of cold water. Using hands, mix it into the flour. Mix well, until holds together and slightly tacky. Use more water if needed. Form into a flat disc and wrap in saran wrap. Put in fridge while you make the filling.
Preheat oven to 400 Deg F.
In a bowl, mix the heavy cream, eggs, thyme and salt/pepper. Add in the crumbled cheese and mix well.
Add in the shrimp.
Take the flour disc, and on a floured surface, roll out the dough to form a large circle (larger than your pie dish).
Place the dough over your pie dish and gently push it into the bottom and sides. Use your thumbs to imprint the top of the pie. Then cut off excess dough.
Fill the pie with the filling.
Bake in oven for 50 – 60 minutes. It should still be slightly jiggly in middle. Let cool for 15 minutes before serving.