Crab and leek quiche

I love crab and I love leeks so this is a perfect combination, set in a rich egg custard. Also good for picnics and eating out side. So while we are actually having bit of a summer then make this and go out for the day. Now for this recipe I use both white and brown crabmeat as I think that gives the best flavour.  

You will need

225g/8oz short crust pastry

100g/4oz leeks
15g/½oz unsalted butter
25ml/1fl oz white wine
The juice form half a lemon
Salt
A pinch of cayenne pepper
4 eggs
120ml/4floz full fat milk
120ml/4fl oz double cream
88g/3oz white crabmeat
88g/3oz brown crabmeat 

So start by rolling out your short crust pastry, prick the pastry, cover with greaseproof paper and fill with baking beans. Then in a preheat set at 190c/375f and bake for 10 minutes the remove the beans and paper then pop back in the oven for another 3 to 5 minutes to finishing cooking the pastry and leave to cool. 

Now take your leeks and dice them and give them a good wash. Personally the best way to do this is just leave then in a bath of cold water and any grit or soil will fall to the bottom and the leek will just float on the top. Once you have got your leek out of the water melt the butter in a pan add your leeks and sweat them down slowly. Season with some salt and a good pinch of cayenne pepper. And the white wine and let that reduce by half then take of the heat. Mix in the dark crab meat to this mix and then just set to one side. 

Now crack your eggs in to a bowl and whisk them lightly, pour in your milk and cream and then add your leek and brown carb mix. Mix this so everything is fully combined together.    

Now flake the white crab meat over the base of the pastry case and then pour over the carb custard mix. Now gently place this in the oven and bake for about 20 to 30 minutes until the custard has set. 

If you like crab then this is great for picnics or just with some salad.