Ingredients

  • 400g double cream
  • 200ml whole milk
  • 6 egg yolks
  • 2 whole eggs
  • 170g brown crab meat
  • 470g leek fondue
  • 1 block shortcrust pastry
  • Salt and pepper
  • 1 tsp chives
  • Zest of one lemon 1 tsp salted butter
To serve:
  • White crab meat

Method

Line the quiche dish (30cm diameter) with the shortcrust pastry. Blind bake (with beans) inside, for 25 minutes at 170°c. Remove from the oven.

Egg wash all over. Return to the oven for 5 more minutes. Remove from oven. Set aside to cool.

Leek Fondue

Wash and slice thinly the leeks. In a hot pan with olive oil, sweat and cook with butter, salt and pepper – cover with a lid. Braise gently on a low heat for 25-30 minutes. Check for seasoning – add salt and pepper to taste.

Crab Mix

In a bowl, mix the cream, milk, egg yolk, eggs and brown crab together season with salt and pepper to taste. Combine with the leek fondue. Line the pastry base with the mixture – ensure added evenly.

To Bake

Cook in an oven set at 120°c for 40 minutes. Increase to 140°c for a further 20 minutes.

To Serve

Serve with crab meat seasoned with lemon, chives, pepper and salted butter – and a generous helping of crème fraiche.

 

Ingredients

  • 400g double cream
  • 200ml whole milk
  • 6 egg yolks
  • 2 whole eggs
  • 170g brown crab meat
  • 470g leek fondue
  • 1 block shortcrust pastry
  • Salt and pepper
  • 1 tsp chives
  • Zest of one lemon 1 tsp salted butter
To serve:
  • White crab meat

Method

Line the quiche dish (30cm diameter) with the shortcrust pastry. Blind bake (with beans) inside, for 25 minutes at 170°c. Remove from the oven.

Egg wash all over. Return to the oven for 5 more minutes. Remove from oven. Set aside to cool.

Leek Fondue

Wash and slice thinly the leeks. In a hot pan with olive oil, sweat and cook with butter, salt and pepper – cover with a lid. Braise gently on a low heat for 25-30 minutes. Check for seasoning – add salt and pepper to taste.

Crab Mix

In a bowl, mix the cream, milk, egg yolk, eggs and brown crab together season with salt and pepper to taste. Combine with the leek fondue. Line the pastry base with the mixture – ensure added evenly.

To Bake

Cook in an oven set at 120°c for 40 minutes. Increase to 140°c for a further 20 minutes.

To Serve

Serve with crab meat seasoned with lemon, chives, pepper and salted butter – and a generous helping of crème fraiche.