Spinach, crab and prawn quiche

Spinach, crab and prawn quiche


4 people made this

About this recipe: 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.


Serves: 6 

  • 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
  • 6 eggs
  • 250ml creme fraiche or single cream
  • Salt and pepper to taste

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat the oven to 180 C / Gas 4. Line a buttered pie dish with the shortcrust pastry sheet.
  2. Sprinkle half of the cheese on the pastry case. Top with the crab, spinach and then prawns (keep 5 or 6 prawns for decoration).
  3. 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.
  4. Garnish with remaining prawns.

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- Rated on - 18 May 2016

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