This super delicious quiche is done in no time and the portions are quite big, not to mention satisfying. I often prepare it for a brunch with a salad, or I even bring it to picnic. It is delicious warm or reheated.
6 people made this
1 shortcrust pastry sheet, rolled
200g grated Gruyere cheese
220g tin of crab meat, drained
250g frozen spinach, thawed and drained
250g cooked prawns, peeled
250ml creme fraiche or single cream
Salt and pepper to taste
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Line a buttered pie dish with the shortcrust pastry sheet.
Sprinkle half of the cheese on the pastry case. Top with the crab, spinach and then prawns (keep 5 or 6 prawns for decoration).
Beat the eggs, stir in the creme fraiche, season with salt and pepper. Pour the mixture over the prawns, cover with remaining grated cheese and bake in the oven for 1 hour.