This elegant quiche is a celebration of the sea, featuring delicate flaked crab meat and aromatic fennel leaves nestled within a rich, creamy custard. The subtle sweetness of the crab pairs beautifully with the anise notes of the fennel, while a hint of tomato puree and anchovy essence adds depth and umami without overpowering the delicate flavors. Baked in a buttery, flaky pastry shell, the result is a dish that feels luxurious yet comforting. It’s perfect for a sophisticated brunch, a light lunch, or as a show-stopping main course for a dinner party. Serve it warm or at room temperature for a truly memorable culinary experience that highlights the best of seasonal seafood.
Quiche with Crab and Fennel
Description
This elegant quiche is a celebration of the sea, featuring delicate flaked crab meat and aromatic fennel leaves nestled within a rich, creamy custard. The subtle sweetness of the crab pairs beautifully with the anise notes of the fennel, while a hint of tomato puree and anchovy essence adds depth and umami without overpowering the delicate flavors. Baked in a buttery, flaky pastry shell, the result is a dish that feels luxurious yet comforting. It’s perfect for a sophisticated brunch, a light lunch, or as a show-stopping main course for a dinner party. Serve it warm or at room temperature for a truly memorable culinary experience that highlights the best of seasonal seafood.Ingredients
Directions
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Heat the oven to 200°C (400°F).
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Make the pastry by rubbing the lard and butter into the flour and salt until it resembles breadcrumbs, then add enough cold water to bring it together.
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Roll out the pastry thinly and use it to line a greased 18cm flan ring or quiche tin.
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Spread the flaked crab meat evenly over the base of the pastry case and sprinkle with chopped fennel leaves.
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In a bowl, lightly whisk together the milk, cream, eggs, a few drops of anchovy essence, salt, pepper, and tomato puree until smooth.
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Pour the custard mixture over the crab and fennel, ensuring it distributes evenly.
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Bake in the center of the oven for 15 minutes.
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Reduce the heat to 180°C (350°F) and bake for a further 25 minutes, or until the quiche is golden brown and set in the center.
Note
Storage: Allow to cool completely before covering. Store in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
Substitutions: If you cannot find fresh fennel leaves, you can use finely chopped fresh fennel bulb, though the flavor will be milder. Anchovy essence can be replaced with a small amount of anchovy paste dissolved in the milk.
Tips: For a blind bake option, you can pre-bake the pastry for 10 minutes before adding the filling if you prefer a crispier crust.
Variations: Add diced cooked bacon or ham for a heartier version, or include other soft shellfish like shrimp.
