Shrimp pie with dilled havarti and roasted peppers

                Danish dilled havarti cheese imparts a creaminess and subtle herby flavor to this quichelike shrimp pie.

Makes 6 to 8 servings

• ½ recipe lemon pastry
• 2 teaspoons Dijon-style mustard
• 1 cup diced Danish dilled havarti cheese
• ¾ pound medium shrimp, cooked, shelled, and deveined
• 3 scallions (green onions), thinly sliced
• 1 cup half-and-half or light cream
• 3 large eggs
• 1 yellow bell pepper, roasted, seeded, and sliced (click here for roasting technique)
• 1 red bell pepper, roasted, seeded, and sliced (click here for roasting technique)

1. Preheat the oven to 400F.
2. Roll out the pastry on a lightly floured surface and fit it into a 9-inch pie pan ; flute the edges.
3. Brush the bottom and sides of the pastry with the mustard.
4. Scatter half the cheese on the pastry, top evenly with the shrimp, then sprinkle on the remaining cheese and the scallions.
5. In a bowl, whisk together the cream and eggs, pour over the filling.
6. Arrange the yellow and red bell peppers decoratively over the top of the pie and press into the creamy mixture slightly.
7. Bake for 30 minutes or until a knife inserted in the center of the pie comes out clean.
8. Serve hot or at room temperature.

BON APPETIT