Crab and Sweetcorn Quiche

Olive oil 1tbsp 2tbsp

Small red onion 1 2
Garlic clove 2 4
Root ginger grated 1tsp 2tsp
Coriander finely chopped 1tbsp 2tbsp
Corn on the cob 1 2
Crab meat 250g 500g
Seasoning To taste To taste
Eggs 2 4
Cream 150ml 300ml
Flour 125gm 250 gm
Salt Pinch Pinch
Butter or Margarine 75g 125 gm
Cold Water 2tbsp 75 mls
Method
To make the pastry

1. Sieve the salt and flour together into a bowl.

2. Rub the fat into the flour so that it resembles bread crumbs.
3. Add the water and mix into a dough. Leave to rest in the fridge for twenty minutes
4. Line your quiche mould and blind bake in a preheated oven 190°C for 15 – 20
minutes.
To make the filling
1. Boil the corn on the cob in a large pan of salted water for 10 minutes, refresh and
then cut the corn from the cob.
2. Sauté the red onion, garlic, ginger for a couple of minutes.
3. Add the corn and stir until it starts to brown.
4. Remove from the heat and stir in the crab and coriander, season and leave to cool
slightly.
5. Mix the eggs and cream together until smooth and combine with the crab mix.
6. Put the filling into the blind
baked pastry case.
7. Place into a pre-heated oven
170°C to cook for 20 – 30
minutes.
8. Remove from the oven and
allow to stand for 10
minutes before trimming of
the excess pastry and
removing the mould.