- 1 [short-crust pastry] unbaked pastry shell
- 3 tablespoons [45 g] butter
- 1 pound [454 g] scallops
- 1/2 cup [125 mL] chopped green onions
- 1 cup [250 mL] chopped mushrooms
- 3 eggs
- 1 1/4 cups [310 mL] cream [15% m.s.g.]
- 2 tablespoons [30 mL] tomato paste
- 1/2 teaspoon [2.5 mL] curry
- Salt and pepper, to taste
- Dry peas
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- Preheat oven to 400°F [200°C].
- Line a pie plate with pastry shell.
- Prick pastry with a fork and fill shell with dry peas; bake for 10 minutes, into preheated oven.
- Remove from oven; reserve.
- Cut larger scallops; brown scallops into hot melted butter over medium heat, together with chopped green onions and mushrooms for 5 minutes, stirring often.
- Drain scallops mixture well onto paper toweling; arrange into pastry shell.
- Reserve.
- Into a bowl, beat together eggs and cream; mix in tomato paste, curry, salt and pepper.
- Pour mixture into pastry shell.
- Bake into oven, still at 400°F [200°C], for 10 minutes.
- Lower oven temperature to 375°F [190°C].
- Bake for 25 to 30 minutes more, until the blade of a knife comes out clean from its center.
- Leave to rest for 5 minutes before serving [quiche will be much easier to cut].
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