Ingredients :

• Dough :
• 3 cups of wheat flour
• 4 tablespoons of milk
• 150 g of margarine
• 1 teaspoon of salt
• Trim :
• 400 g canned button mushrooms, cut in half
• 500 g large peeled shrimp
• 2 cups sliced ​​leek onions (white part only)
• 1 tablespoon of butter
• 1 tablespoon chopped parsley
• ½ cup chopped onion
• 3 tablespoons of olive oil
• Salt and pepper to taste
• Trim :
• 3 beaten eggs
• 200 g fresh cream
• • 50 g coarse grated Gruyere cheese
  • 200 g cream cheese
  • 1 pinch of nutmeg

  Preparation of the Shrimp and Cream Cheese Quiche:

  Dough :

  1. First, mix the flour with the salt in a bowl. Next, make a well in the center and add the margarine.
  2. Mix gently with your fingertips until you obtain a crumb texture.
  3. Then add the milk, a spoonful at a time, mixing well until you have a smooth paste.
  4. Refrigerate for 30 minutes.
  5. Once removed from the refrigerator, roll out the dough and line the bottom and sides of a quiche mold (20 cm in diameter) or a round dish previously greased and floured.
  6. Then bake in a preheated oven at 180°C for 15 minutes.
  7. Remove from the oven and let cool.

  Trim :

  1. In a large non-stick pan, melt the butter and add the leek onions.
  2. Season with salt and pepper and fry until tender.
  3. Remove from the pan and set aside.
  4. In the same pan, heat the olive oil and make