Crab and spinach quiche

Crab and spinach quiche


2 people made this

About this recipe: A great dish using shop bought pastry and Seafood & Eat It® Brown Crab, dill, chives and spinach.

seafoodandeatit Cornwall, England, UK

Serves: 4 

  • 500g shortcrust pastry
  • 1 small onion, chopped
  • olive oil as needed
  • 1 bag spinach
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • 1 pack Seafood & Eat It® Brown Crab
  • 1 lemon, juiced
  • 100ml milk
  • 1 tablespoon creme fraiche
  • 100ml cream
  • 2 eggs, plus 1 extra yolk

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4. Roll out the pastry to fit a quiche dish.
  2. Place the pastry in a buttered dish and prick pastry with a fork. Place greaseproof paper on top of the pastry and place baking beans on top.
  3. Bake in the preheated oven for 10 minutes. Remove baking beans and continue to bake until golden, about 10 minutes. Once cooked, set aside and leave to cool.
  4. Saute the onion in a little olive oil until soft.
  5. Mix the onions, spinach, dill, chives, crab meat and the lemon juice then add to the cooled quiche mould.
  6. Mix the milk, creme fraiche, cream and eggs and pour into the quiche mould.
  7. Bake in the oven until a knife inserted near the centre comes out clean, about 30 minutes.

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