Puff pastry quiches with shrimp

Ingredients for 4 servings:

• 450 g frozen puff pastry
• 1 small bunch of spring onions
• 2 garlic cloves
• 225 g frozen shrimp
• some salt and pepper
• a few sprigs of dill
• 175 g crème fraîche
• some lemon juice
• 3 eggs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for 12 pieces

Thaw the puff pastry sheets. Wash the spring onions and slice into rings. Peel and finely chop the garlic, and sauté in the fat. Add the shrimp and sauté for 3-5 minutes. Season with pepper. Stir in the spring onions and set aside. Cut out approximately 12 cm round bases from the puff pastry sheets and fold up the edges to prevent the filling from running down the sides in the oven. Prick the bases several times with a fork. Spread the shrimp on the bases. Set some dill aside. Mix together the crème fraîche, eggs, the remaining dill, lemon juice, salt, and pepper. Spread the mixture evenly over the bases. Bake in a preheated oven at 200°C (top/bottom heat, gas mark 3) for 25 minutes, then let stand for 5 minutes. Garnish with the reserved dill and serve.