Crab, feta and chard quiche - delicious. magazine

Name: Crab, feta and chard quiche - delicious. magazine
Ingredients: For the pastry; 250g plain flour, plus extra to dust; 130g salted butter, chilled and diced; 1 tbsp fennel seeds; 4 tbsp cold water; For the filling; 2 tsp vegetable oil; Knob of unsalted butter, plus extra to grease; 3 shallots, finely sliced; 100ml white wine; 150g chard, stalks chopped into 1cm pieces, leaves roughly chopped; 200g crab meat (ideally 150g white and 50g brown, though any combination will work); 160g crème fraîche; 2 medium free-range eggs, beaten; 160ml double cream; Finely grated zest 1 lemon; ½ tsp white pepper; 100g feta, cut into small cubes; Specialist kit; 25cm flan tin

www.deliciousmagazine.co.uk

This elegant crab quiche combines earthy chard, salty feta and sweet crab meat with crisp fennel-seed pastry. Perfect for Easter lunch.

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Ingredients

For the pastry
250g plain flour, plus extra to dust
130g salted butter, chilled and diced
1 tbsp fennel seeds
4 tbsp cold water
For the filling
2 tsp vegetable oil
Knob of unsalted butter, plus extra to grease
3 shallots, finely sliced
100ml white wine
150g chard, stalks chopped into 1cm pieces, leaves roughly chopped
200g crab meat (ideally 150g white and 50g brown, though any combination will work)
160g crème fraîche
2 medium free-range eggs, beaten
160ml double cream
Finely grated zest 1 lemon
½ tsp white pepper
100g feta, cut into small cubes
Specialist kit
25cm flan tin