White sangria is a refreshing and flavourful summer drink, offering a lighter alternative to the traditional red sangria. It's made with white wine, fruit, and often sherry, providing a crisp and fruity taste. The light colour and fruity notes make it a great choice for warm weather and social gatherings.
Add all your favourite fruits to this sweet and fruity wine, this compliments our quiche beautifully:
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.
