Prawn and Crab Quiche

Prawn and Crab Quiche


6 people made this

This is a quick and easy quiche using prawns and crabs. I like it for a quiet weekend lunch with a nice cold cocktail.


Serves: 6 

  • 1 shortcrust pastry sheet
  • 1 (220g) tin crab meat, drained
  • 250g frozen spinach, thawed and drained
  • 250g cooked prawns, peeled
  • 6 eggs
  • 250ml cream
  • 200g cheese, grated
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Line a buttered pie dish with the shortcrust pastry.
  2. Preheat the oven to 180 degrees C.
  3. Sprinkle half of the cheese in the pastry shell. Top with the crab, spinach and then prawns (Keep 5 or 6 prawns for decoration).
  4. Whisk the eggs, stir in the cream, season with salt and pepper.
  5. Pour the mixture over the prawns then cover with remaining grated cheese and bake in the oven for one hour.
  6. Garnish with remaining prawns.

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