I made this quiche for our annual Crayfish Party, and it was a big hit. You can make it the night before if you are planning on a party and have a lot of work to do the next day, and the leftovers are amazing. It’s nice and creamy, and should be served lukewarm and with a green salad.
- 20 ounces flour
- 8 1/2 ounces butter
- 2-3 tablespoons of water
- 1 1/2 pounds of shrimp
- 13 1/2 ounces shredded cheese
- 6 eggs
- 13 1/2 ounces milk
- 6 1/2 ounces heavy whipping cream
- Salt & pepper
- 6 tablespoons of dill
1. Pour the flour into a big bowl.