Clotted cream, langoustines and mussels quiche!!!

For the Italian version click here!!!
A few weeks ago I was watching the "saturday kitchen" program and Rick Stein prepared this quiche! I love him, is one of may favourites chefs...and his seafood recipes are always amazing.
On one of my last trips back home, in Heathrow airport I found finally the Clotted cream and so I had to try this fantastic recipe...I change a few things but the result is so good!!! You have got to try this!!!

Clotted cream, langoustines and mussels quiche!!!



INGREDIENTS:

For the pastry:

110g flour

1/2 tsp salt

30g butter

30g lard

1 or 2 tbs cold water

For the filling:

400g langoustines with shells

10 mussels 

1 large egg

100g clotted cream

80ml milk

chopped parsley 

salt

Start by preparing the pastry: Crumble the flour with salt, butter and lard together until completely combined. Add the cold water to make a soft dough. Leave to rest in the fridge for at least 30 minutes.

Cook for a few minutes the langoustine in boiling water and the remove the meat from the shell. Cook the mussels in a saucepan until the shells open. 

Roll out the pastry and line a pastry case. Prick the base with a fork and bake in the oven at 200ºC until golden brown. In a bowl mix the milk with the clotted cream. Add a bitten egg, salt and parsley and mix until you have a smooth cream. 

Scatter the shellfish on top of the base of the pastry case, pour over the clotted cream mixture and bake in a warm oven at 180ºC  for approximately 30 minutes, until golden brown. 

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