Herb quiche with shrimp

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 egg yolk
• 1 pinch of salt
• 1 tbsp water
• 1 onion(s)
• 2 cloves garlic
• 150 g leek (only the white and light green parts)
• 250 g shrimp(s), small, peeled
• 200 ml sweet cream
• 3 eggs
• 100 g mountain cheese or Gryère or other spicy cheese of your choice
• 1 tbsp basil, finely chopped
• 1 tbsp chives, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• 1 tbsp chervil, finely chopped
• 150 g bacon, lean
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the shortcrust pastry, combine the flour, butter, egg yolk, salt, and water; knead into a smooth dough. Wrap in cling film and let rest in the refrigerator for at least 1 hour. For the filling, finely chop the onion and garlic, thinly slice the leek, dice the bacon, and fry in a pan without fat. Add the onions, garlic, and leek, sauté, and set aside. Mix the cream with the herbs, eggs, and cheese, season with salt and pepper. Roll out the pastry thinly and grease either a large tart tin or several small tins and line with the pastry. Prick the dough several times and spread the filling on top, place the prawns on top, and pour on the cream, just enough to coat all the filling ingredients. Bake at 200°C on the middle rack for 20 minutes. Tastes best lukewarm. Serve as a main course with a green salad. The quiche is also great with wine or beer as a small snack.