Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 8 Tbsp Unsalted Butter (Very Cold), diced
  • ½ tsp Salt
  • 3–5 Tbsp Ice Water
  • 12 oz Raw Shrimp (peeled, deveined, 30/40 count)
  • 1 large Shallot, finely diced
  • 1 Tbsp Unsalted Butter (for sautéing)
  • 2 Tbsp Dry Sherry or Dry White Wine (optional)
  • 2 Tbsp Fresh Dill, chopped
  • 1 Tbsp Fresh Chives, chopped
  • ½ tsp Lemon Zest
  • 4 oz Gruyère Cheese, grated
  • 3 Large Eggs (room temperature)
  • 1 Egg Yolk
  • ¾ cup Heavy Cream (Double Cream)
  • ¼ cup Whole Milk
  • Pinch freshly grated Nutmeg
  • ½ tsp Salt (for custard)
  • ¼ tsp White Pepper

Instructions:

  1. Prepare the Pastry: Combine the flour and salt. Cut in the cold, diced butter until the mixture resembles coarse sand. Gradually stream in the ice water until the dough just comes together. Form into a disc, wrap, and refrigerate for a minimum of 30 minutes.
  2. Roll the chilled dough into a 12-inch circle and carefully line a 9-inch quiche tin. Dock the base with a fork and freeze the lined tin for 15 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Line the pastry with baking parchment and fill with pie weights. Bake for 15 minutes. Remove weights and bake for 5–8 minutes more until the base is dry and lightly golden.
  4. Prepare Shrimp Filling: Sauté shallots in 1 Tbsp butter until translucent (3 minutes). Add shrimp, seasoning lightly, and cook for 1–2 minutes until slightly undercooked. Deglaze with sherry/wine if using. Remove from heat and stir in dill, chives, and lemon zest. Cool slightly.
  5. Prepare Custard: Whisk together the eggs, egg yolk, heavy cream, milk, nutmeg, salt, and white pepper until just combined.
  6. Assemble: Scatter half of the grated Gruyère over the blind-baked crust. Distribute the cooled shrimp mixture evenly over the cheese. Top with the remaining Gruyère.
  7. Bake: Carefully pour the custard mixture over the filling. Reduce the oven temperature to 325°F (160°C). Bake for 35–40 minutes until the edges are set and the center has a gentle wobble.
  8. Rest: Remove from the oven and allow the quiche to rest for at least 15 minutes before slicing and serving. This ensures the custard is fully set.