Crayfish chili quiche

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Crayfish chili quiche
Crayfish chili quiche
Servings:Serves 2 as a main or 4 as a starter
Calories per serving:586
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013
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Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

A crayfish quiche, spiced up with chillies. It's great.

I chose to use 50% crayfish and 50% peeled prawns but only because I wanted a variety of sea food for another dish. You could easily use 100% of either.

Ingredients

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Mise en place

  • Preheat the oven to 200° C (400° F - Gas 6)

Method

  1. Add the crayfish tails, prawns, chopped chillies and a splash of Black rice vinegar to a bowl, mix well to distribute the chillies evenly and leave to marinate for 20 minutes whilst the oven warms.
  2. Follow the recipe for the Basic flan case
  3. Add the eggs, milk, flour, grated cheese, Tabasco sauce and seasoning to a bowl
  4. With an electric whisk, combine the ingredients so they are well mixed.
  5. Blind bake the case.
  6. Arrange the crayfish tails, prawns and chillies in the base of the flan
  7. Pour over the egg mixture
  8. Arrange the sliced tomatoes on the top and bake for a further 30 minutes

Serving suggestions

Serve warm or cold

See also

See also

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