14th Mar 2012 - 14:07
Ingredients
Ingredients ·200g shortcrust pastry ·Egg wash to glaze ·200g crabmeat ·1 red onion, finely sliced ·3 eggs ·1 finely chopped red chilli ·1 tbsp chopped tarragon ·Juice and zest of 1 lemon ·Salt and pepper ·Pinch nutmeg ·200ml cream
Preparation method
Method 1.Roll out the pastry to fit a 9” quiche tin. Bake blind at 180ºC for 20 minutes, then take out the beans, brush with egg wash and cook for 5 minutes more. 2.Filling – beat the eggs, cream and nutmeg together, then combine with all the other ingredients. Spoon into the case and cook at 180ºC for 25 minutes until set. Serve in big wedges at your picnic. Simon Rimmer’s Picnic Recipes (exclusively for the Mateus Rosé Colour of Summer campaign) www.colourofsummer.com
Recipe courtesy of