Seafood Quiche

Name: Seafood Quiche
Yield: 8
Ingredients: Dough; 1 3/4 cups all-purpose flour; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tablespoon chopped fresh dill; 2 tablespoons cold water; Filling; 600g cleaned seafood; 1 tablespoon olive oil; 1/4 cup white wine; 1/2 cup fish stock; 2 large eggs; Salt and black pepper to taste

1
Dough
2
1 3/4 cups all-purpose flour
3
1/2 cup unsalted butter, softened
4
2 large eggs
5
1 tablespoon chopped fresh dill
6
2 tablespoons cold water
7
Filling
8
600g cleaned seafood
9
1 tablespoon olive oil
10
1/4 cup white wine
11
1/2 cup fish stock
12
2 large eggs
13
Salt and black pepper to taste

Ingredients

1
Dough
2
1 3/4 cups all-purpose flour
3
1/2 cup unsalted butter, softened
4
2 large eggs
5
1 tablespoon chopped fresh dill
6
2 tablespoons cold water
7
Filling
8
600g cleaned seafood
9
1 tablespoon olive oil
10
1/4 cup white wine
11
1/2 cup fish stock
12
2 large eggs
13
Salt and black pepper to taste

Directions

1
Dough: Mix flour with salt, black pepper, and dill
2
Knead until a ball forms
3
Wrap in plastic wrap and refrigerate for 20 minutes
4
Filling: Cook seafood in a pan with olive oil until the liquid almost evaporates
5
Add white wine and fish stock
6
Cook for 15 minutes
7
Roll out dough and line a removable tart pan
8
Spread the filling over the seafood, beat eggs with salt and black pepper, and pour over the seafood
9
Bake at medium heat until the quiche is set.