Made with zucchini, prawns and emmental, this prawn quiche is an original recipe, as much as it is tasty.
Ingredients for 4 persons
- 1 courgette
- 16 prawns shelled
- 10 cl of liquid cream
- 10 cl of ½ skimmed milk
- 2 eggs
- 25 g flour
- 25 g of cornstarch
- 30 g grated Emmental
- 1 tsp. level coffee of turmeric
- salt, freshly ground pepper
Light prawn quiche
Preheat the oven to 180 ° C.
> Wash and grate the courgette.
> Mix the milk and cornstarch.
> In a bowl, beat the eggs with a pinch of salt, the flour, add the liquid cream and the milk / cornstarch mixture.
Add the turmeric and adjust the seasoning.
> In a gratin dish, place the grated zucchini, Emmental and the preparation. Arrange the prawns on top, pushing them in slightly.
> Bake for 30 minutes.
The prawns are very low in calories and rich in vitamins. You will recognize their freshness by the shine and suppleness of the shell which must not be speckled, the texture of the flesh very firm and the head firmly in place and not half detached from the body.
Find out more about the quiche
The word quiche comes from the German küchen (kuche in Alsatian) which means cake and is the origin of all quiches and savory pies!
Recipe: A. Beauvais, Photo: S. Thommeret