Prawn and Crab Cheese Mini Quiches

Prawn and Crab Cheese mini quiches is something a little extra special to make. So scrumptious that people will be begging you for more.

serves

time needed

20 mins prep25 mins cook

ingredients

difficulty

medium

rating (click to rate)

3.0 based on 3 ratings, click to rate

Please Note Nutritional information is provided as a guide only and may not be accurate.

Ingredients

Process the flour and butter for 15 seconds, or until crumbly.
Add the egg yolks and 3-4 tablespoons of water.
Process in short bursts until the mixture comes together.
Add a little extra water, if needed.
Turn out onto a floured surface and gather into a ball.
Cover the pastry with plastic wrap and refrigerate for at least 15 minutes.
Grease eight 3cm (1 1/4 inch) deep loose-based flan tins, measuring 8 cm (3 inches) across the base.
Divide pastry into 8 equal pieces and roll out so they are large enough to fit and overlap the tins.
Fit the pastry into the tins and trim off any excess using a sharp knife.
Cover and refrigerate for 15 minutes.Preheat the oven to 190 degrees.
Blind bake for 10 minutes, then remove your paper and weights and bake for a further 10 minutes.
To make the filling, place crabmeat, spring onions, beaten eggs, cream, cheese, chopped dill and lemon rind in an bowl.
Divide the prawns between the pastry shells.
The crab mixture will be quite thick, so use a fork to help spread it over the prawns.
Bake quiches for 15-20 minutes, or until the filling is golden brown.