Cornish Crab Quiche
This beautiful Cornish Crab Quiche recipe from Michelin star chef Claude Bosi is the perfect way to start a meal, served with a lovely fresh salad.
Makes 1 quiche (approx 16 slices)
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.
