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Crab quiche

Crab quiche

Put the flour and butter into a food processor and whiz till the mixture resembles wonderful breadcrumbs. In a little bowl, stir together the egg yolk and 2tbsp ice-cold h2o. Add the liquid to the foods processor and pulse until finally the combination just comes collectively. Tip on to a work floor, bring with each other and form into a disc. Wrap in clingfilm and chill for 15min.

Preheat oven to 200°C (180°C fan) mark six. Flippantly flour a work surface area and roll the pastry out use to line a 25cm (10in) loose-bottomed fluted tart tin. Chill for 15min in the fridge.

Meanwhile, in a massive jug blend jointly the eggs, cream, some seasoning and most of the chilli and chives. Following, drain the crab, idea on to kitchen area paper and pat dry.

Eliminate pastry from the fridge and include with a large sheet of greaseproof paper. Fill (on leading of the greaseproof) with baking beans, then place tin on a baking sheet. Cook for 20min, then very carefully raise out the beans and paper. Return the pastry to the oven and cook dinner for a further 10min.

Lower the oven temperature to 180°C (160°C fan) mark 4. Scatter most of the crab into the pastry circumstance, then pour in excess of the egg mixture. Scatter in excess of remaining chilli, chives and crab. Cook for 30min or till set. Leave to cool in tin for 5min, then eliminate. Serve warm or at area temperature with a crisp inexperienced salad.

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