Curried Shrimp & Kale Quiche

About: This simple recipe folds local and fresh ingredients into a classic quiche. The crust is made with our freshly milled flour: use either our Ruby Lee flour or Pastry flour. We sauté local shrimp in grapefruit juice and herbs for a deeply unique and delicious flavor. 

Yield: 2 quiche in 7.5inch rings. (High-walled rings are best.)

Pastry Dough:

(Best to make this one day ahead of time; it will keep for up to three days in the fridge.)

350 grams of pastry or Ruby Lee flour

175 grams of butter (we recommend Plugra)

2 grams of salt

70 grams of ice water

Directions:

In a food processor blitz the flour and salt. Add butter in small cubes (size of a quarter) until they are pebble sized. Drizzle in water on pulse just until dough comes together. Wrap in plastic, let chill at least four hours.

Pie Filling: 

Combine two yard eggs, 2 cups of half and half, 1 T of evoo, pinch of salt, nutmeg, and pepper. Process with an immersion blender and whisk well until thoroughly incorporated. Then add 1/3 cup of two shredded cheeses such Parmesan and Gouda. Set aside.

Directions:

Sauté 3/4lbs of peeled and deveined Louisiana Shrimp in 1T of butter on medium heat (we recommend Anna Marie.) Add a pinch of salt and pepper, as well as 1T of curry powder. Reduce heat and add 1/4 cup of grapefruit juice. Let simmer for ten minutes. In a separate pan, sauté half a yellow onion on medium heat until golden brown. Remove shrimp from the heat and add chopped fresh herbs, such as basil or cilantro. Set aside to cool. Finely chop 1 cup of kale and set aside.

Roll out two discs of pastry dough to 1/8 inch thickness. Drop dough in quiche ring, crimp edges, and use some scrap dough to plaster any punctures or holes. Chill for ten minutes, then line with parchment paper and weigh down with beans. Blind bake the pastry shell for about 45 minutes in a 340* convention oven (the crust should have a rich golden color once done.) Remove the beans and parchment three quarters through the bake to firm the entire pastry shell. After baking, remove outer ring and bottom plate; let cool.

Once the pastry shell is cool, organize the shrimp in an even pattern on the pastry shell. Then top with caramelized onions (if desired) and chopped kale. Carefully pour the filling over these toppings--the filling should reach the rim of the pastry shell. (If you run out of filling, pour some half+half over the quiche until it's full.) Place quiche into a convection oven set to 450*. Bake for ten minutes before reducing the temperature to 350*--the quiche are done once a toothpick pressed into the center comes out clean. Remove from oven and let cool before serving. Wrap well and store in the fridge for up to four days. 

I like to eat this with a white wine such as Vermentino or Occhipinti, rosé, or chilled Lillet.