Lynn wrote an article on extracting crab meat in the August issue of Queensland Fishing Monthly last year. This month, she follows on with another recipe using crab meat. It’s still the hot crabbing season right now, so there’s time to catch and cook up a feed. The wonderful seafood flavour of crab is very apparent in this creamy, cheesy, savoury quiche. The crab quiche can be served hot, cold or at room temperature for a delicious lunch or light dinner.
Here’s a handy hint: you can also use small segments of bay prawns in this recipe. These can be combined with the crab meat. In order to maintain the right ratio of ingredients, just keep the seafood meat total to around 500g.
Instead of using a single family-sized pie dish, you could use a muffin tray or single serve pie dishes to make individual quiches. You will need to adjust the time for baking to suit. To get started with this fun recipe, preheat the oven to 375°F or 190°C.
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A bunch of chives
Line the base and sides of a pie/quiche/flan dish with puff pastry. You don’t have to lightly oil the dish before you add the puff pastry. Trim any excess pastry from above the lip of the dish (you may omit this step if you prefer a more rustic look).
Spread the grated cheddar cheese across the inside of the pastry base. Sprinkle the shaved Parmesan over the grated cheddar.
Scatter all of the crab meat evenly across the top of the cheeses.
In a separate bowl, crack all six of the eggs and whisk lightly. Combine the cream with the eggs and whisk until they are thoroughly combined.
Blend the grated garlic into the cream and egg mixture. Snip the chives into the mixture. Whisk the chives in.
Pour the wet mixture into the pastry base.
With the oven at 375°F/190°C, cook the quiche for 30 minutes in the preheated oven.
Cool the cooked quiche slightly for about five minutes to allow it to firm. Cut it into wedges before serving.
