Liquid Sunshine in a Glass
Forget the heavy reds—this White Sangria is the very essence of summer, bottled. It's an effortlessly refreshing and irresistibly flavourful twist on the classic, designed to be lighter and brighter.
Crafted from a crisp white wine base, it’s bursting with the taste of perfectly ripe, macerated fruit and often enriched with a splash of dry sherry for depth. The result is a drink that is vibrant, crisp, and intensely fruity.
Add all your favourite fruits to this sweet and fruity wine, this compliments our quiche beautifully
One of the best aspects of white sangria is its versatility. You can tailor the recipe to your preferences by experimenting with different combinations of fruits, such as peaches, berries, citrus, or even tropical options like mango or pineapple. Some recipes also incorporate a splash of sparkling water or soda for added effervescence, making it a crowd-pleaser at parties and a go-to beverage for creative mixology enthusiasts.
Ingredients
- 320g Shortcrust Pastry
- A little flour
- 100g white Crab Meat
- 2 spring onions, finely sliced
- 1tbsp chopped dill, plus extra to serve
- 2 whole eggs, plus 2 egg yolks
- 150ml Sour Cream
- 20 Asparagus
- Sea salt
- Ground black pepper
Crab and Asparagus Quiche
Insructions
- Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Roll out the pastry on a lightly floured surface until big enough to line a shallow, 20cm loose-bottomed tart tin. Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 25 minutes. Remove the paper and beans and cook for 10 minutes more until golden.
- Scatter the crab meat, spring onions and dill evenly into the pastry case. Whisk together the whole eggs, yolks, sour cream and seasoning and pour into the tart case. Arrange the whole asparagus spears on top, then bake for 35-40 minutes until just set. Serve the tart warm or cold, scattered with a little extra dill.