Classic Seafood Quiche

Have been yearning to bake this way back years ago after a friend introduced this classic quiche. A recipe I got from Quiches and Savoury Tarts by Catherine Atkinson. Rasanya ni bukan kakak or adik Rowan Atkinson si Mr Bean tu.  It's originated from France (an info from Wikipedia).

Classic Seafood Quiche
Ingredient
275g salmon or any kind of fish flesh, diced
Prawns flesh cut to small cubes
6 eggs beaten
150ml creamy milk
300ml double heavy cream
2-3 tbsp chopped dill
 salt and ground black pepper

Pastry
200g plain all purpose flour
1/2 tsp salt
90g cold butter, diced
4tbsp chilled water

1. To make the pastry, sift the flour and salt into a small bowl.  Rub or cut in the butter until the mixture   
    resembles fine breadcrumbs. Add 3tbsp of the water and mix to a firm dough, adding more water if
    required.  Knead until smooth, wrap in plasticwrap and chill for 20mins
2. Roll out the dough on a clean lightlyfoured work surface and use to line a 9inceh loosed based flan tin
   .Press the pastry firmly into the sides and base of the tin and let it rise above the rim by about 1cm to
    allow a little shrinkage during cooking. Prick the base of pastry all over with fork.
3. Line the pastrycase with foil and baking beansand chill for about 15mins. Preheat oven to 200 with a 
    baking sheet placed in it. Stand the flan tin on the baking sheet and bake for another 15mins till lightly
    browned
4. To make the filling, melt the butter, add onion, fish and prawn flesh ad saute for about 10mins. until the

   onion is golden and soft . Beat the egg and cream together in a bowl and season to taste.
5. Spoon the cooked mixture into the cooked pastry and evenly sprinkle cheese. Pour the egg and cream 
    mixture slowly over the filling and bake for 35-45 mins until set.

I would normally grate cheese and sprinkle it on top of the quiche before baking into the oven. Taste much richer and nyummier.