Crab quiche Recipes

Crab quiche Recipes

Ingredients

For the pastry

175g/6oz flour, sifted

75g/3oz butter, cubed pinch of salt

For the filling

225g/8oz cooked crabmeat

2 eggs

300ml/5fl oz double cream

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh fennel

1 spring onion, chopped salt and freshly ground black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5.

• Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons water, and mix to a dough. Knead the pastry on a floured surface until smooth. Form into a slightly flattened disk, wrap in cling film and chill for 30–45 minutes.

• Roll out the pastry and use to line a 20cm/8in pie dish. Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell.

• Put the eggs, cream and parsley in a bowl.

Season with salt and pepper

Beat together until the mixture is smooth, and then pour over the crabmeat.

• Bake in the oven for 40 minutes until the filling is set and the top is golden. Serve hot or warm, garnished with the spring onion.3