Quiche with Seafood

Dough: Knead ingredients until homogeneous, a little bit wet dough. Rest dusted with a little bit of flour.

Topping: add carrot slices, onion, clove, salt, pepper and half of the kitchen herbs, boil with water and cook the langoustines for 3 minutes. Drain and remove the skin. Make shrimps in the broth only 2 min. Steam the mussels with the chopped shallot, the rest of the herbs, the pepper and the Muscadet for about 8 min with the lid closed. Remove the meat. Strain the cooking liquid and put aside. Grease baking tray and cover with rolled out dough, bake in oven heated to 240 °C for 10 min.

Melt a teaspoon of butter in a frying pan, fry langoustine and shrimp tails briefly and season. Melt the rest of the butter in a pan, stir in the flour and extinguish with the mussel stock. Make stirring continuously for 5 minutes, cool. Beat egg with a fork until creamy, add whipped cream and form the mixture into the clam sauce. Season to taste.

Spread Frutti di Mare evenly on the pre-baked pastry base and cover with sauce. Bake in the oven at 200 degrees for another 25 min. Serve hot.

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