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.
Ingredients
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 pepperB
Method::
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
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.
Ingredients
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 pepperB
Method::
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
Crab and Camembert Quiche
Easy 1980's classic recipe
Easy 1980's classic recipe
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