Seafood quiche

Seafood quiche

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
170g fresh, frozen or tinned crab, drained and flaked
or 170g cooked prawns, shelled
1 tablespoon spring onions, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon dry sherry or vermouth
1 x 20-23 cm shell * plain shortcrust pastry [rid:5323]
2 eggs, lightly beaten
250ml cream
or 125ml cream and 125 ml milk
pinch nutmeg
1 teaspoon salt
pinch freshly ground white pepper

Method

  1. Remove any bony tissue from crab. Combine seafood with spring onions, parsley and sherry or vermouth. Chill, covered, for 1 hour.
  2. Sprinkle seafood mixture over bottom of flan case. Combine eggs, cream, nutmeg, salt and pepper. Strain over seafood mixture in flan.
  3. Bake quiche in a preheated hot oven (200°C) for 10 minutes, then reduce heat to moderate (180°C) and bake for a further 15 minutes or until filling is set and golden. Serve hot or warm.
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