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Ingredientes

Cost per recipe $1.57 view details

Direcciones

  1. Method:MIX flour, salt and paprika in a large bowl. Grate cool butter into the flour mix. Add in diced shortening and rub into the flour using your fingertips till mix resembles breadcrumbs.
  2. Add in ice water one Tbsp. at a time. Stir to bind together.
  3. Transfer pastry to a lightly floured work surface and knead very lightly till smooth. Wrap with plastic food wrap and refrigeratefor 30 min.
  4. Roll out pastry on a lightly floured work surface to a size big sufficient to fit a 22cm flan tin. Follow method on how to line the flan tin for the previous two recipes. Bake blind in a preheated oven at 190 C for 15 min. Remove paper and beans. Bake for a further 15 min till lightly golden brown.
  5. Filling:2 Large eggs - lightly beaten30g cheddar cheese - shredded1/4 tsp salt1/4 tsp pepper1/4 tsp dry mustard120ml UHT milk50ml cream1 tbsp margarine or possibly butter50g chicken sausage - sliced thinly100g sliced big onions100g crabmeat1 tbsp minced spring onions
  6. Method:Add in beaten Large eggs to the lowfat milk and fold in salt, pepper and mustard; combine well.Heat margarine in a non-stick pan; fry onions till soft, drain on absorbent paper and cold.
  7. Add in crabmeat and stir-fry quickly. Dish out immediately. Spread onion mix proportionately into pastry case, sprinkle with crabmeat, top with shredded cheese and chicken sausage. Pour egg mix into pastry case.
  8. Sprinkle with paprika. Bake in preheated oven at 190 C for 30 to 35 min or possibly till filling is set.
  9. Serve quiche while still hot.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 330g
Calories 1689  
Calories from Fat 970 57%
Total Fat 110.23g 138%
Saturated Fat 54.73g 219%
Trans Fat 11.7g  
Cholesterol 194mg 65%
Sodium 1686mg 70%
Potassium 285mg 8%
Total Carbs 153.84g 41%
Dietary Fiber 6.2g 21%
Sugars 0.81g 1%
Protein 21.73g 35%
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