Instructions: On a lightly floured surface, roll the dough out into 1/8 inch thick circle.

Drape the dough over the rolling pin and unfold it over a 10 inch round quiche or tart pan, pressing it gently into the pan. Trim off the excess dough level with the pan.

Line the pastry shell with aluminum foil. Add a layer of pastry weights or dried beans and bake for about eight minutes. Remove it from the oven and lift out the foil and weights. Prick the bottom with a fork and return the shell to the oven. Bake four to five minutes, until slightly firm and lightly colored.

Set aside on a rack to cool.

In small saucepan, heat the wine and saffron until it boils. Remove from heat and set aside, covered, for 20 minutes.

In a medium skillet, melt 3 tablespoons of butter over medium heat. Add the onions and saute them for one minute, just until limp. Add the seafood, salt and pepper, cook for one to two minutes, then add wine mixture. Remove from heat and let cool.

Lower oven temperature to 375 degrees.

In a medium bowl, beat together eggs, cream, tomato paste and cayenne. Stir in the shellfish mixture. Sprinkle with cheese, dot with butter if desired and bake for 30 minutes, or until knife inserted into the center comes out clean.

Cool for at least 10 to 15 minutes before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.