Our quiche is a showcase of classic coastal and garden flavours. Silken, hand-picked crab—tender and sweet—is perfectly partnered with the bright, verdant snap of freshly cut asparagus. This luxurious filling rests in a flaky, all-butter crust and is bound by a deeply rich, impossibly velvety custard. It's an instant classic for a light, satisfying lunch, or an unexpectedly sophisticated starter that transforms any dinner party into an occasion.
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.