Seafood Quiche

To Quiche or not to Quiche that is the question. I got to say that Quiches have become a real addiction of mine recently so much so that I even created a Quiche label here at Food Devil.

Next up for myself was to try a Seafood Quiche. The below recipe can handle prawns, lobster or crab meat. Myself I used crab meat this time and it really worked a treat.

Makes 6 small Quiches

Ingredients

2 shallots
50g butter
Can of Crab
Pinch of salt & pepper
50ml white wine
4 eggs
250 whipping cream 
1 Tbl tomato puree
Filo pastry
150g butter
Emmental cheese

Cooking Utensils
Chopping Board
Sharp Knife
Frying Pan
Large Muffin Tray
Aluminum Foil
Pastry brush
Small bowl
Mixing jug
Cheese Grate

Preparation

- Finely chop your shallots

- Combine your eggs, cream & tomato paste and whisk
- Grate your cheese
 

- Prepare your filo pastry in your muffin tray. I like to use 4 strips of filo per each case. Each case should be buttered each side before you place in tray

Preheat oven to 190C

Cooking

- Melt butter on a preheated frying pan at a moderate heat and cook your shallots for 2 minutes

 
- Add crab meat and stir gently for a further 2 minutes. Season with salt & pepper

- Add wine and raise heat so mixture starts to boil for a moment. Take off heat & allow to cool

  
- Gradually blend your cooked crab to your egg mixture & add salt/pepper to taste

- Pour Mixture evenly into each Filo Pastry casing & sprinkle an even amount of cheese over each

- Bake in the upper third of your preheated oven for 25-30 minutes or until quiche has piffed & browned

Tip: to ensure that the fragile filo pastry will not burn cover the quiche with aluminum foil for the first 15 minutes

ENJOY!!!