Our tender, succulent crab meat and the crisp, earthy flavour of freshly harvested asparagus are all perfectly nestled in a rich, velvety, and irresistibly creamy quiche filling. This dish is absolutely ideal for light lunches, offering a satisfying yet delicate option, or even as an elegant and sophisticated appetiser for dinner parties that is sure to impress your guests.
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
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.