Shrimp quiche with saffron

Ingredients for 4 servings:

• 100 g butter
• 5 tbsp white wine, or water
• 200 g flour
• 1 tsp salt
• Fat, for the shape
• Flour , for the work surface
• 250 g shrimp(s), small, cooked and peeled
• 2 tbsp lemon juice
• 1 bunch Dill, chopped, or dried
• 2 onions
• 1 tbsp butter
• 2 eggs
• 250 g cream
• Saffron threads
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 7 hours

sophisticated and simple

Melt the butter in a saucepan over low heat. Then remove the pan from the heat and add the white wine. Mix in the flour and salt and knead everything into a smooth dough. Let it rest in the refrigerator for about 30 minutes. Rinse the prawns in cold water and pat dry. Place them in a bowl, drizzle with lemon juice and stir in the dill. Finely chop the onions and sauté them in a pan with a little butter until soft. Remove from the heat and let cool. Crack the eggs into a bowl, stir in the saffron and season with salt and pepper. Stir in the cream. Preheat the oven to 180°C. Grease the pan (e.g., a 26cm springform pan). Roll out the dough on a floured surface, place it in the pan and form a 2cm-high edge. Arrange the prawns on top and pour the egg mixture over them. Bake in the oven for about 30 minutes. Serve while still hot with a fresh salad. A glass of dry white wine goes perfectly with this.