For a super simple and highly flavoursome midweek meal, give our crab quiche a try!
It uses tinned crab meat which will save your wallet, and also has chopped chives and red chilli for a fragrant taste.
A food processor is a must-have when making pastry - it takes the stress out of whizzing the flour and butter together into a fine breadcrumb texture and will save your poor hands too.
To perfect the shortcrust pastry, have a look at our how-to guide for all the best tips and tricks.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
631
Ingredients
250g
plain flour, plus extra to dust
125g
cold butter, cut into cubes
1
large egg yolk
4
large eggs
275ml
double cream
½-1 red chilli, deseeded and finely chopped
2Tbsp.
freshly chopped chives
2 x 170 g tins white crab meat chunks in brine
Directions
Step 1
Put the flour and butter into a food processor and whiz until the mixture resembles fine breadcrumbs. In a small bowl, stir together the egg yolk and 2½tbsp ice-cold water. Add the liquid to the food processor and pulse until the mixture just comes together. Tip on to a work surface, bring together and form into a disc. Wrap
in clingfilm and chill for 15min.
Step 2
Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll the pastry out; use to line a 25cm loose-bottomed fluted tart tin. Chill for 15min in the fridge.
Step 3
Meanwhile, in a large jug mix together the eggs, cream, some seasoning and most of the chilli and chives. Next, drain the crab, tip on to kitchen paper and pat dry.
Step 4
Remove pastry from the fridge and cover with a large sheet of greaseproof paper. Fill (on top of the greaseproof) with baking
beans, then put tin on a baking sheet. Cook for 20min, then carefully lift out the beans and paper. Return the pastry to the oven and cook for a further 10min.
Step 5
Lower the oven temperature to 180°C (160°C fan) mark 4. Scatter most of the crab into the pastry case, then pour over the egg mixture. Scatter over remaining chilli, chives and crab. Cook for 30min or until set. Leave to cool in tin for 5min, then remove. Serve warm or at room temperature with a crisp green salad.
Freeze ahead
Complete recipe, leave to cool completely in tin, then wrap well in clingfilm and freeze for up to 1 month. To serve, defrost in the fridge, then serve at room temperature or warm through in a oven preheated to 160°C (140°C fan) mark 3 for 20min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
