Prawn and Lobster Quiche

Preparation info

  • Serves

    6 to 8

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About



    • ½ pound plain flour
    • 1 level tablespoon icing sugar
    • generous pinch of salt
    • 5 ounces softened butter, diced
    • 1-2 tablespoons iced water



    Sieve flour, sugar and salt into a mixing bowl. Rub in softened butter a little bit at a time with the tips of the fingers until mixture resembles fine breadcrumbs. Do this very gently and lightly or mixture will become greasy and heavy. Add just enough iced water to make a good dough. Shape dough lightly into a flattened round, wrap in foil or plastic and put in refrigerator for at least 1 hour to ripen and become firm. If chilled dough is too firm for handling, leave at room temperature until it softens slightly. Then turn out on to a floured board and roll out in usual manner; place in a 9-inch pie tin and press out with fingertips.

    Prick with a fork; cover with a piece of foil; fill with dried beans and bake “blind” in a preheated oven (450°F-M7) for 15 minutes. Remove beans and foil. Allow pastry shell to cool.

    Quiche Filling

    Beat cream, milk, clam juice and eggs with a whisk. Place chunks of lobster and prawns on the baked pastry shell. Pour the beaten egg mixture over the lobster and prawns. Bake in a slow oven (325°F-M2) for 30 to 40 minutes, or until the custard is set and golden brown.