Asparagus and crab quiche


For the pastry

  • 250 g plain flour
  • 125 g unsalted butter, diced
  • 3 egg yolks
  • 1 tsp milk
  • 1 egg white
For the filling

  • 3 large eggs
  • 200 ml double cream
  • 400 g white crab meat
  • 350 g fresh peas, in their pods, or 140g podded fresh or frozen peas, defrosted if frozen
  • small handful chervil, roughly chopped
  • bunches asparagus, (about 14 spears), woody ends trimmed
  • dressed salad leaves, to serve


This Delightful Tart From Allegra McEvedy Looks As Good As It Tastes And Makes A Perfect Lunch For A Sunny Day

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