Ingredients
- You Will Need
- FOR THE PASTRY
- 200 grams, plain flour
- ¼ teaspoon, sea salt
- ¼ teaspoon, cayenne pepper
- 50 grams unsalted, butter
- 50 grams, lard (this helps to make the pastry very elastic essential for a good savoury pie)
- 25 grams, mature cheddar cheese, grated
- 1, egg yolk
- FOR THE FILLING
- 25 grams, unsalted butter
- 225 grams, leeks, cleaned and thinly sliced
- ¼ teaspoon, saffron strands
- 300 grams white crab meat
- 3 whole, free-range eggs
- 2 teaspoons, lemon juice
- 1 or 2 dashes, of worcestershire sauce
- 125 mls, double cream
- Small handful snipped chives
- salt & freshly ground black pepper
Description
A Rich Indulgent Quiche/tart Flavoured With Herbs And Saffron. This Was A Great Hit At The Bowd Inn With Summer Visitors To Sidmouth And Devon. We Always Made It With Seasonal Crab That Was Caught Locally Our Supplier Was Stan Bagwell And I Believe He I
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