Some days ago I made this Prawns and curry quiche and i was really good, especiall the crust.
A quiche is a great stand by for lunch or supper and is always
best eaten hot or warm.
And baking the pastry "blind" first, without the filling ensures that the pastry case is cooked through so it doesn't get a soggy bottom.
From my cooking recipes book
1 1/2 cup flour
90 grams of butter
3 tablespoons ice water
salt to taste
300 grams of shrimp
1/2 red bell pepper
into thin strips
2 cups cream
1 teaspoon curry powder
1 pinch of pepper
Prepare the dough
In a bowl mix together the flour and salt. Cut the butter into small cubes and add to the flour.
Mix with your fingers, add some ice water to shape the dough and mix well.
Form into a ball,wrap in plastic film and refrigerate 20 minutes.
Preheat oven to 180°c (370 F)
Remove the dough from refrigerator and roll out the dough with a roll pin and cover pastry base with baking paper and fill with weights or beans.
Bake in oven for 15 minutes. Remove the paper and weights.
In a bowl mix the eggs with the cream, grated cheese, salt and pepper and red bell pepper into thin strips.
Pour the beaten egg over the quiche dough and add up distributing shrimp .
Before taking the oven sprinkle the remained grated cheese
Cook for 30 minutes or until the filling is set and golden on the surface.
Take out of the oven and allow to cool slightly before removing from the tin and transferring to a plate.