Zucchini and Shrimp Quiche with Arugula

For the dough: Combine the flour and the salt in a bowl. Make a well in the center, add the butter and with a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a bowl, lightly beat the egg and add it to the dough, kneading just until combined. Shape into a flat disk, wrap in plastic wrap and refrigerate 30 minutes.

Preheat the oven to 180°C (approximately 350°F).

Rinse the zucchini and cut into 0.5 cm (approximately 1/4-inch) thin slices. Rinse the shrimp and pat dry. Rinse the arugula and spin dry.

In a bowl, whisk together the eggs, cream, creme fraiche and Parmesan. Stir in the parsley, mix and season with salt, pepper and nutmeg.

Butter an 18 x 25 cm (approximately 7 x 10-inch) quiche dish. On a lightly floured surface roll out the dough slightly larger than the quiche pan. Place the dough in the pan, pressing it into the bottom and up the sides of the pan.

Arrange the zucchini, slightly overlapping in the quiche pan. Pour the egg mixture over and arrange the shrimp on it. Bake until golden brown and set, about 40 minutes.