Prawn, Crab and Cheese Mini Quiches
Serves: 8
  • Pastry
  • 2 cups Plain Flour
  • 125g Cold Butter
  • 2 Egg Yolks
  • Filling
  • 170g Crab Meat
  • 4 Spring Onions
  • 2 Eggs, Lightly beaten
  • 1 cup Cream
  • 1 cup Cheddar Cheese, Grated
  • 2 tbsp Dill
  • 200g Small Prawns cooked and peeled
  1. Process the flour and butter for 15 seconds, or until crumbly. Add the egg yolks and 3-4 tablespoons of water. Process in short bursts until the mixture comes together. Add a little extra water, if needed.
  2. Turn out onto a floured surface and gather into a ball. Cover the pastry with plastic wrap and refrigerate for at least 15 minutes. Grease eight 3cm (1¼ inch) deep loose-based flan tins, measuring 8 cm (3 inches) across the base. Divide pastry into 8 equal pieces and roll out so they are large enough to fit and overlap the tins.
  3. Fit the pastry into the tins and trim off any excess using a sharp knife. Cover and refrigerate for 15 minutes.
  4. Preheat the oven to 190 degrees. Blind bake for 10 minutes, then remove your paper and weights and bake for a further 10 minutes.
  5. To make the filling, place crabmeat, spring onions, beaten eggs, cream, cheese, chopped dill and lemon rind in a bowl.
  6. Divide the prawns between the pastry shells. The crab mixture will be quite thick, so use a fork to help spread it over the prawns. Bake quiches for 15-20 minutes, or until the filling is golden brown.
Recipe by George Hughes Fishmongers at