Crab quiche







Cook Time

85-90 Min


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, 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.
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