CRAB & ASPARAGUS QUICHE | FINE & WILD UK
Whether you are or looking for ideas for a special occasion or an indulgent alfresco lunch, why not not celebrate with some of the best seasonal - FINE & WILD
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fineandwild.com.
Ingredients
- 250g plain flour, sifted plus a little extra
- 125g unsalted butter, cold plus a little extra for the tin
- 3 free-range egg yolks - keep one of the whites
- 50-100ml milk ( you may not need it all )
- Salt
- pepper
- 100g King Crab meat (flaked by hand)
- 500g Asparagus (approximately 8 spears)
- 3 large free-range eggs
- 200ml double cream
- 40g Beaufort cheese, grated
- Heaped tablespoon of finely chopped chervil
- Sea salt
- freshly ground black pepper
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