Serves 6-8
1 ready to roll pastry sheet
150g crab meat
125g Gruyere, grated
6 spring onions, chopped
3 eggs, beaten
Half a red bell pepper, diced small
230ml single cream
Preheat your oven to 180 C/ 350 F/ Gas mark 4
Grease parchment paper to fit a 10 in quiche/ flan dish. Roll out your pastry to fit your dish. If it comes in a sheet, patch the sides with left over pastry and press in to seal the joins. Cover with parchment paper and fill with baking beans/ uncooked rice, lentils. For easier removal afterwards, put the rice, beans or whatever you use into an oven-proof bag, or a muslin cloth tied with cooking twine if you’re super fancy.
It took about 40 minutes for my pastry to blind bake. It could have done with being left for longer but I chanced it.
Take it out, remove the top sheet of parchment paper and baking weights. Leave on a wire rack to cool while you prepare the filling.
Grate the Gruyere (after all my grater hateration in the asparagus tart post, I caved and bought one-it’s rapih). Whisk the eggs in a medium bowl. Add the cream. Mix with a fork. Add the crab meat, spring onions and pepper, and stir. Mix in about two-thirds of the cheese.
Pour the mix into the pastry case and sprinkle the remaining cheese on top.
Pop it back into the over for 30-40 minutes, or until the mix has set. If it’s still wibbly in the middle (like myself, wha’), leave for another ten minutes.
Leave to cool for ten to fifteen minutes. Lift out of the quiche dish using the sides of the parchment paper. Plonk onto a serving plate to cut up and serve.
Serve with a side salad and lots of wine. So quiche.
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