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Crab and Watercress Quiche
Crab and Watercress Quiche is a modern English recipe (originating in Cornwall) for a classic egg and double cream quiche with crab meat and watercress. The full recipe is presented here and I hope you enjoy this classic English version of: Crab and Watercress Quiche.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
6
Rating: 
Tags : Baking RecipesBritish Recipes
This recipe was given to me by a Cornish friend. It needs to be made in a deep tart or quiche dish and the best size is about 20cm in diameter and between 4 (1 1/2 in) to 6cm (2 1/2 in) deep. The tart tins with loose bases are best, as it's easier to take the quiche out.
Ingredients:
180g (6 oz)
quiche pastry or shortcrust pastry
300ml (1 1/4 cups) double cream
3 medium eggs
1 garlic clove, crushed
100g (3 1/2 oz) watercress
150g (5 oz) crab meat (mix of white and brown)
100g (3 1/2 oz) watercress
1 tbsp freshly-grated Parmesan cheese
freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the watercress and blanch for 6 minutes. Add the garlic for the final 2 minutes of cooking. Drain thoroughly and squeeze the watercress in your hand to remove the excess moisture. Chop the watercress and garlic finely then set aside to cool.
In the meantime, prepare your choice of pastry, roll into a ball, cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for at least 60 minutes. After this time, unwrap the pastry, turn out onto a floured work surface and roll out thinly. Carefully lift the pastry onto a rolling pin and use to line the base and sides of the tart dish.
Press the dough into the tin, trim the edges then line with foil and fill with baking beans. Place in an oven pre-heated to 200ºC (400ºF) and bake for about 8 minutes, or until the pastry is dry. Remove from the oven, take out the beans and foil then brush the insides with a little egg and set aside.
In a bowl, whisk together the cream and the eggs and season with salt and black pepper. Fold in the chopped watercress and garlic then fold in the crab meat. Turn the filling into the pie shell and sprinkle the top with the Parmesan cheese. Add a few generous twists of black pepper then return to the oven and bake for between 40 and 45 minutes, or until the filling is puffy and golden and the centre is only just set.
Remove the collar from the tart then allow to rest for 10 minutes before slicing and serving.
