Name: Crab and Leek Quiche
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6-8
Ingredients: 1 ready-made shortcrust pastry sheet (or 225g flour and 110g butter for homemade); 300g fresh crab meat (mix of white and brown meat); 2 medium leeks, washed and finely sliced (white and light green parts only); 4 large eggs; 250ml double cream; 100ml whole milk; 2 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; 1 tbsp butter; 1 tsp Dijon mustard; 100g Gruyère cheese, grated; ¼ tsp cayenne pepper; ½ tsp sea salt; Freshly ground black pepper

Instructions

Prepare the pastry

Preheat the oven to 180°C (350°F). Roll out the pastry and line a 23cm (9-inch) fluted tart tin. Prick the base with a fork, line with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until just golden.
Cook the leeks

Melt the butter in a frying pan over medium heat. Add the sliced leeks and cook gently for 8-10 minutes until soft but not colored. Remove from heat and allow to cool slightly.
Prepare the filling

In a large bowl, whisk together the eggs, cream, milk, Dijon mustard, and seasonings (salt, pepper, cayenne). Stir in the chopped herbs, sautéed leeks, and drained crab meat. Mix gently to combine.
Assemble the quiche

Sprinkle half the grated Gruyère over the base of the pastry case. Pour in the crab and leek mixture, ensuring the solids are evenly distributed. Top with the remaining cheese.
Bake the quiche

Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The top should be golden brown and puffed up slightly.
Rest and serve

Allow the quiche to rest for at least 15 minutes before serving. This helps the filling to set completely and makes it easier to slice. Serve warm or at room temperature with a crisp green salad.

Crab and Leek Quiche

Ingredients

Instructions

Nutritional Information