SHRIMP QUICHE
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FOR THE BLIND BAKED PIE CRUST 1 ½ cups plus 1 Tbsp. all-purpose flour 2 tsp. sugar 1/4 tsp. salt 5 Tbsp. cold unsalted butter cut into small pieces 5 Tbsp. cold shortening cut into small pieces 1 1/4 tsp. fresh lemon juice 1/4 cup very cold water Put water, butter and shortening pieces in freezer while measuring and combining flour, sugar and salt in a food processor, pulsing briefly to mix. Add butter and shortening pieces a few at a time, pulsing. Add lemon juice and water, pulsing. Roll out one disk about ½ inch thick, place in plastic and refrigerate briefly. Heat over to 425' F. Roll out a dough round 1/8 inch thick and line a pie pan with the dough. Trim the excess to 3/4 inch from the plate's outer edge. Tuck edge under to form a high edge crust. Line with foil and fill with pie weights. Bake for 12 minutes. Remove foil and weights and continue baking the shell until golden, about 8 minutes. Push down bubbles gently during the baking process. FOR THE FILLING 2 celery sticks, finely minced 3 leeks, white and light green parts finely minced 8 medium mushrooms finely minced 4 Tbsp unsalted butter 3/4 cups grated medium cheddar cheese 3/4 cups grated colby cheese 1/2 lb cooked shrimp meat, chopped   3 eggs 3/4 cup evaporated milk Saute celery, leeks and mushrooms in butter until leeks start to carmelize in the bottom of the skillet, about 5 minutes. Set aside to cool. Then mix in the shrimp and cheese. Put the mixture into the pie shell. Mix well and pour over the mixture in the pie shell, lift up the mixture where needed, to get the egg-milk mixture to incorporate. Refrigerate, covered with plastic wrap, until ready to bake. Preheat oven to 435' F. Bake the quiche for 15 minutes. Reduce temperature to 300 'F. Bake for 35 minutes longer, or until the filling is set. Remove from oven and let sit 10 minutes. 6 large shrimp 1 Tbsp. butter 6 Tbsp. sour cream 3 Tbsp. salsa Meanwhile, saute the six shrimp. Place 6 dollops of sour cream on the pie. Dip shrimp in salsa and place on the dollops. Spoon remaining salsa on top.