Seafood quiche

Name: Seafood quiche
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: Serves 4-6
Ingredients: 200 g (6½ oz) cooked shelled small prawns; 1 egg, beaten; ½ quantity shortcrust pastry; 3 eggs; 40 g (1¼ oz) Gruyère cheese, grated; nutmeg, to taste; 170 g (5½ oz) cooked crab meat; 250 ml (8 fl oz) thick (double) cream

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 45

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

The filling for this lovely seafood quiche is extemely quick and simple to prepare as the seafood may be purchased precooked.

Ingredients

½ quantity shortcrust pastry
1 egg, beaten

Pastry
Pescatarian

Method

Preheat the oven to warm 170°C (325°F/Gas 3). Lightly grease a 22 x 3.5 cm (8¾ x 1¼ inch) loose-bottomed flan tin. Roll out the pastry on a lightly floured surface to a thickness of 3 mm (⅛ inch) and line the prepared tin (see Che