Set the shortcrust pastry into a flan. Cover with crumpled baking paper and fill with beads or rice.
Par bake 15 mins or more at 180deg.
Allow to cool

Set the crab, then the thinly sliced cheese and then shallots in layers into the crust.
Mix the Creams, Eggs, Parmesan and season.
Pour the egg mixture into the flan to a few millimeters from the top edge of the pastry.
Bake at 165 deg for 25 mins

Stand 15 minutes and serve with a Greek salad

-----------------------------------------------------------------------------------------------------------------

The first trick is that the pastry be fairly well par baked. Otherwise the egg mixture turns the bottom into a soggy mess. This process is far easier to get right using a commercial pastry sheet. Good luck otherwise. Or go the easiest possible way and just buy a premade flan.

The second is getting the egg cooked right. Undercooked is soggy and terrible and over cooked is dry and chewy. The egg mixture will level out when poured into the flan, as a liquid does of course. At about 20 minutes the liquid will have started to set. While watching cook till the egg domes up evenly (just risen in the middle) and remove from the oven. It is still slightly under done but in 15 minutes it will be right on the money.

The better the Crab and the better the Camembert the better the result. However, canned crabmeat and budget camembert is still really good. 

1 Short Crust Pastry sheet

350g crab meat
200g Camembert cheese
20g Shallots
50ml Cream
50g Sour Cream
3 Eggs
1 egg yolk (extra)
20g Parmesan
Salt and pepper

In the early eighties this was all the rage. Everybody learned to make quiches. So easy, so quick and really quite delicious with unlimited ingredients and flavour profiles. Unfortunately the wives done it to death. Men were deprived of meat and veg 5 times a week and suffered. Hence the birth of the term 'Real men don't eat quiche'. Rightfully so I say. Anyway, when asked to cook a weekly meal (anything that's good) my daughter picked out a quiche and away she went. Her first attempt was smoked salmon, cheddar and onion. Not bad.

Quiche Lorraine was the main recipe and the classic indulgent quiche of the day was and still is Crab and Camembert. Two luxurious ingredients that go together like prawns and oysters.

You can make your favourite short crust pastry and use in this recipe. But, I really think that the commercial shortcrust sheets work really well. In fact during Covid the supermarkets ran out of shortcrust sheets and I used a puff pastry (rolled out) and it worked a treat.