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Ingredientes
- 200 gm plain flour
- 1/2 tsp salt
- 1 tsp paprika
- 90 gm cool butter
- 35 gm cool shortening - diced
- 3 Tbsp. ice-cool water (approx)
Direcciones
- 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.
- Add in ice water one Tbsp. at a time. Stir to bind together.
- Transfer pastry to a lightly floured work surface and knead very lightly till smooth. Wrap with plastic food wrap and refrigeratefor 30 min.
- 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.
- 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
- 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.
- 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.
- Sprinkle with paprika. Bake in preheated oven at 190 C for 30 to 35 min or possibly till filling is set.
- 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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