This recipe is best with
Recipe Ingredient
- Spiced pastry:
- 200g plain flour
- 1/2 tsp salt
- 1 tsp paprika
- 90g cold butter
- 35g cold shortening, diced
- 3 tbsp ice-cold water (approx)
- Filling:
- 2 eggs, lightly beaten
- 30g cheddar cheese, shredded
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dry mustard
- 120ml UHT milk
- 50ml cream
- 1 tbsp margarine or butter
- 50g chicken sausage, sliced thinly
- 100g sliced big onions
- 100g crabmeat
- 1 tbsp chopped spring onions
Instructions
- Mix flour, salt and paprika in a large bowl. Grate cold butter into the flour mixture. Add diced shortening and rub into the flour using your fingertips until mixture resembles breadcrumbs.
- Add ice water one tablespoon at a time. Stir to bind together.
- Transfer pastry to a lightly floured work surface and knead very lightly until smooth. Wrap with plastic food wrap and chill for 30 minutes.
- Roll out pastry on a lightly floured work surface to a size big enough to fit a 22cm flan tin. Follow method on how to line the flan tin for the previous two recipes. Bake blind in a preheated oven at 190°C for 15 minutes. Remove paper and beans. Bake for a further 15 minutes until lightly golden.
- To make filling: Add beaten eggs to the milk and mix in salt, pepper and mustard; combine well.
- Melt margarine in a non-stick pan; fry onions until soft, drain on absorbent paper and cool.
- Add crabmeat and stir-fry quickly. Dish out immediately. Spread onion mixture evenly into pastry case, sprinkle with crabmeat, top with shredded cheese and chicken sausage. Pour egg mixture into pastry case.
- Sprinkle with paprika. Bake in preheated oven at 190°C for 30 to 35 minutes or until filling is set.
- Serve quiche while still warm.