Crab, feta and chard quiche

Crab, feta and chard quiche
  • Serves icon Serves 6-8
  • Time icon Hands-on time 40 min, plus 1 hour chilling and cooling. Oven time 1 hour 10 min

“With the beginning of spring this dish celebrates the incoming lighter days. Quiche is a great idea for Easter Sunday – relatively quick to make and the sweetness of the crab is lifted by the tanginess of the feta. It can be made in advance too, leaving time for a Sunday stroll beforehand.” Food writer, Melissa Thompson

Take a look at more Easter lunch recipes

Nutrition: per serving

Calories
521kcals
Fat
39g (23.6g saturated)
Protein
13.6g
Carbohydrates
26g (1.7g sugars)
Fibre
1.4g
Salt
1g
Calories
521kcals
Fat
39g (23.6g saturated)
Protein
13.6g
Carbohydrates
26g (1.7g sugars)
Fibre
1.4g
Salt
1g

Ingredients

For the pastry

  • 250g plain flour, plus extra to dust
  • 130g salted butter, chilled and diced
  • 1 tbsp fennel seeds
  • 4 tbsp cold water

For the filling

  • 2 tsp vegetable oil
  • Knob of unsalted butter, plus extra to grease
  • 3 shallots, finely sliced
  • 100ml white wine
  • 150g chard, stalks chopped into 1cm pieces, leaves roughly chopped
  • 200g crab meat (ideally 150g white and 50g brown, though any combination will work)
  • 160g crème fraîche
  • 2 medium free-range eggs, beaten
  • 160ml double cream
  • Finely grated zest 1 lemon
  • ½ tsp white pepper
  • 100g feta, cut into small cubes

Specialist kit

  • 25cm flan tin

Method

  1. For the pastry, rub the butter and flour together with your hands until it resembles coarse breadcrumbs. Mix in the fennel seeds and add the water, bit by bit, until the pastry comes together into a smooth ball (but try not to overmix). Put in a reusable plastic bag and chill in the fridge for 1 hour.
  2. Meanwhile, heat the oil and butter in a frying pan over a low-medium heat, then add the shallots and a pinch of salt. Gently cook for 15 minutes, stirring occasionally. Add the wine and chard stalks, simmer for 5 minutes, then stir through the chard leaves. Cook until the wine has evaporated and the shallots are translucent, then remove from the heat and set aside.
  3. Heat the oven to 160°C fan/gas 4 and grease the flan tin with butter. Lightly flour a work surface and roll out the pastry until wide enough to fill the case with at least 2cm overhang. Line the tin with the pastry, pushing it into the edges, then prick the base with a fork. Scrunch up a large sheet of baking paper, flatten it out then lay it on top of the pastry. Fill with baking beans or uncooked rice and bake for 15 minutes. Remove the beans/rice and paper, then return to the oven for another 10 minutes. Leave to cool, then use a knife to trim away the excess pastry around the edge.
  4. To make the filling, mix the brown crabmeat with the crème fraîche, eggs, double cream, lemon zest, white pepper and a pinch of salt. Gently mix in the white crabmeat and feta. Pour a little of the mixture into the bottom of the pastry case, then top with the chard mixture. Pour the remaining crab mixture on top, gently moving the leaves around so there are no air gaps.
  5. Turn the temperature of the oven down to 140°C fan/gas 3. Cook the quiche for 45 minutes so there’s still a slight wobble, then take it out of the oven and leave to cool before slicing.

Recipe By

Melissa Thompson

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Quiche recipes

Leek, kale and Gruyère cheese quiche

This tasty quiche uses ready-made pastry for extra speed. This...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Salmon and asparagus quiche

Looking for a summery salmon centrepiece? Make the most of...

Save recipe icon Save recipe icon Save recipe

Crab recipes

Crab, saffron and spring onion tart

Debbie Major’s crab tart recipe is flavoured with saffron and...

Save recipe icon Save recipe icon Save recipe

English crabcakes with tarragon mayonnaise

The aniseed notes of the tarragon mayonnaise beautifully complement these...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.