Quiche with Crab and Fennel
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.
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
- 175 g Plain flour 40 g Lard
- 1/4 ts Salt 40 g Butter
- 175 g Cooked crab meat, flaked 2 Eggs (large)
- 1 tb Fennel leaves, chopped Anchovy essence (or paste)
- 150 ml Milk 1 ts Tomato puree
- 150 ml Cream Salt and pepper
Directions
- 1 Heat the oven to 200°C (400°F).
- 2
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.- 3
Roll out the pastry thinly and use it to line a greased 18cm flan ring or quiche tin.- 4
Spread the flaked crab meat evenly over the base of the pastry case and sprinkle with chopped fennel leaves.- 5
In a bowl, lightly whisk together the milk, cream, eggs, a few drops of anchovy essence, salt, pepper, and tomato puree until smooth.- 6
Pour the custard mixture over the crab and fennel, ensuring it distributes evenly.- 7
Bake in the center of the oven for 15 minutes.- 8
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.NoteStorage: 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.
quiche, crab, fennel, seafood, custard, pastry, brunch, lunch, dinner party, british cuisine, shellfish, vegetarian friendly crust, easy seafood recipe, make ahead, comfort food, licorice flavor, umami, golden crust, flaky pastry - 2