I made this quiche for Episode 2 of The Great British Bake Off. I hadn’t really made much quiche til I started recipe testing for the show because I’ve never been a huge fan. I am now a convert. Quiche is such an easy meal. Served cold or warm it’s filling and nutritious and there are endless combinations of flavours and ingredients. My favourite was Ian’s Stilton, Spinach and New Potato.
Instead of the white crab in this recipe you could use tiger prawns, smoked haddock or soft shell crab. These give a stronger fishy flavour. If, like Mary on the show, you do find this sweet, just leave out the coconut in the baking but add some toasted dessicated coconut over the top when serving to retain the nutty flavour. There is also a variation of this recipe only using crab in the book that accompanies the series.
For the pastry
- 200g plain flour
- 100g cold unsalted butter
- ¼ tsp salt
- 1 large egg
- ½ tsp cold lemon juice
- 2 tbsp iced water
- Handful finely chopped coriander
- Extra butter for greasing
- Egg white for lining pastry
For the filling
- 200ml double cream
- 2 eggs
- 1 egg yolk
- 300g white crab meat
- 250g broccoli
- Handful coriander
- 2 – 3 tbsp grated creamed coconut
- 2 lemons
- 2 deseeded green chillies
- Salt and pepper to taste
To make it
- Grease a large tart tin with melted butter.
- Preheat the oven to 180C.
- Part boil the broccoli and set aside to cool.
- Make the pastry by putting the coriander, flour, salt and butter (cut in cubes) into food processor and blitz til you get fine breadcrumbs.
- Beat the egg, lemon juice and water together in a small jug and then pour this slowly into the flour until it comes together. You might not need all of it.
- Take the pastry out of the processor and knead lightly on a floured surface.
- Wrap in cling film and put in the fridge for at least 30 minutes.
- Chop cooked broccoli into small pieces and mix in the zest of the 2 lemons, finely chopped coriander, finely chopped green chillies and crabmeat then season this with salt and pepper. (Incidentally this makes a nice salad on it’s own!)
- Beat the eggs and cream together and stir in the grated coconut.
- Roll out the pastry on a lightly floured surface to a few mm thick.
- Line the tart tin with the pastry letting it fall in place and then pushing it around the base and sides of the tin without stretching.
- Prick the pastry all over and line with foil.
- Pour in some baking beads and bake for around 25-30 minutes.
- When the pastry comes out of the oven, brush it with egg white to seal it and then leave it to cool slightly.
- Spoon in the broccoli and crab mixture and then pour the cream mixture over the top with a few chillies.
- Bake for around 20-30 minutes or until firm.