Crab quiche
A delicious tart with crab and salad.
Ingredients
For the pastry
- g Plain flour
- g Butter
- g Egg yolk
- g Salt
- g Sugar
- g Picked crabmeat
- g Cream
- g Cheese
For the sharp mustard dressing
- tbsp Dijon mustard
- tbsp White wine vinegar
- ml Oil
- Salt
Instructions
Pastry
Blitz all the pastry ingredients in a food processor.
Roll it out flat, cover with cling film and put it in the fridge. Let the pastry firm up before you work with it again.
Roll it out thin (5mm) and line the tart tins.
Bake under weight at 160°C/140°C fan/gas 3 for about 16 minutes.
Quiche
First whisk the eggs and cream together to a smooth mixture.
Add the crabmeat and fill the pastry cases.
Top the tarts with grated cheese and bake at 160°C/140°C fan/gas 3 for 10 minutes.
The cooking time depends a bit on the size of the tart.
Sharp mustard dressing
Whisk the mustard and vinegar together.
Then add the oil in a thin, steady stream, stirring constantly.
Season the dressing to taste with salt.
Toss with salad and serve alongside the quiche.
For the pastry
For the sharp mustard dressing
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