Cooking time: 55 minutes
The pastry case is not baked before filling, but is painted inside with a spare egg white, to prevent the liquid filling from making the pastry soggy. This method is effective when you want to cut 20 minutes off the baking time of a flan or quiche: it is only suitable when the filling needs over 30 minutes to bake.
ingredients
serves 4 - 6
3/4 x shortcrust pastry (below)
3 medium-sized eggs, separated
1/4 cup butter
1 medium-sized onion, finely chopped
2 medium-sized heads of endive, chopped into rings
1/2 pound boiled shrimps (small shrimp), peeled and deveined
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
salt and ground black pepper
2/3 cup thin cream
1/4 cup Swiss cheese, grated
method
1. Heat the oven to 200°C (400°F).
2. Heat a baking sheet in the oven if using a ceramic dish.
3. Roll out the pastry and line a 9 inch layer cake pan or dish. Paint the inside with 1 lightly-beaten egg white.
4. Melt the butter in a saucepan and fry the onion until soft.
5. Stir in the endive rings and cook for 10 minutes or until softened.
6. Arrange the endive inside the pastry shell and sprinkle over the shrimps.
7. Beat together 2 eggs and 1 yolk, the cream and cheese and stir in the cayenne, nutmeg and seasonings.
8. Pour into the case and bake for 20 - 40 minutes or until the filling is set and golden brown. Serve hot.
Shortcrust Pastry
2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
