A perfect recipe for a light summery meal. Serve with a big green salad with some balsamic dressing to cut through the richness of the filling.
- A 23cm part-cooked pastry case – either buy this or make it in advance
- 225g crab meat
- 125ml single cream
- 75g grated gruyere cheese
- 3 tbsp. butter
- 3 tbsp. chopped spring onion
- 3 tbsp. chopped red pepper
- 2 tbsp. white wine
- 3 beaten eggs
- Salt and pepper to taste
Preheat oven to 190C/gas mark 5.
Heat the butter in a saucepan and lightly cook the spring onions and red pepper until they soften. Add in the crab meat, the salt and pepper, and cook gently for another few minutes. Add the white wine, cook for one minute, then remove from the heat and set to one side. Let this mixture cool completely.
Whisk the eggs together until light and fluffy. Whisk in the cream until smooth, and then add the crab mixture. Pour this quiche mix into the pre-baked pastry case and then sprinkle the grated cheese over the top.
Cook for 25 to 30 minutes or until golden.