By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Crab quiche with leeks combines two French regional ingredients in one dish. Sweet sweated leeks, fresh crab, cream-egg filling in a buttery shortcrust.
Key Takeaways
- Sweat leeks in butter for sweetness
- 60/40 white-to-brown crab
- Blind-bake pastry first
- Bake at 180C for 30 min
- Serve warm
The Ingredients
Serves 8
For pastry:
- 250g plain flour
- 125g cold unsalted butter
- 1 egg yolk
- 30ml cold water
For filling:
- 2 large leeks, white parts only, sliced thin
- 30g unsalted butter
- 300g mixed crab meat (180g white, 120g brown)
- 4 large eggs
- 250ml double cream
- 50ml whole milk
- A pinch of nutmeg
- Sea salt and white pepper
The Method
1. Make pastry. Rest 30 min. Roll out, line 24cm tart tin. Blind-bake 180C for 15 min.
2. Sweat leeks in butter 12 min until soft. Cool.
3. Spread leeks in pastry case. Scatter crab.
4. Whisk eggs, cream, milk, nutmeg, salt, pepper. Pour over.
5. Bake 180C for 30 min until just set.
6. Cool 10 min. Slice and serve warm.
Tips
Sweat leeks slowly.
Don't overbake.
Pastry blind-baked.
Variations and Pairings
With caviar: Top each slice with Royal Oscietra.
With Gruyère: Add 80g grated Gruyère to filling.
Wine pairing: A chilled Sancerre.
For more, see our crab tart recipe.
Frequently Asked Questions
Quiche vs tart?
Quiche has thicker pastry and denser filling. Tart is lighter.
Make in advance?
Bake 4 hours ahead. Hold warm.
How much crab?
300g for 8 portions.
Crab quiche with leeks is one of those lunch dishes that defines proper French regional cooking. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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