Chilli Prawn Quiche

Serve as a starter, cut in thin wedges or baked in individual dishes. Serve hot or cold with a salad for a snack or light meal.
Fresh chilli peppers give a Mexican flavour to this quiche with its prawn filling.


serves 6
120 g (4 oz) plain flour
Pinch salt
30 g (2 tbsps) butter or margarine
30 g (2 tbsps) white cooking fat
30 - 60 ml (2 - 4 tbsps) cold water


4 eggs
140 ml (1/4 pint) milk
140 ml (1/4 pint) single cream
1/2 clove garlic, crushed
120 g (4 oz) Cheddar cheese, grated
3 spring onions, chopped
2 green chillies, seeded and chopped
225 g (8 oz) cooked and peeled prawns
Cooked, unpeeled prawns and parsley sprigs for garnish


1. Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice.

2. Rub in the butter and fat until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix.

3. Mix in the liquid gradually, adding enough to bring the pastry together into a ball. In a food processor, add the liquid through the funnel while the machine is running.

4. Wrap the pastry well and chill for 20-30 minutes.

5. Roll out the pastry on a well-floured surface with a floured rolling pin.

6. Wrap the circle of pastry around the rolling pin to lift it into a 25 cm (10 inch) flan dish. Unroll the pastry over the dish.

7. Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it.

8. Roll the rolling pin over the top of the dish to remove excess pastry, or cut off with a sharp knife.

9. Mix the eggs, milk, cream and garlic together. Sprinkle the cheese, onion, chillies and prawns onto the base of the pastry and pour over the egg mixture.

10. Bake in a preheated 200°C (400°F) Gas Mark 6 oven for 30 - 40 minutes until firm and golden brown. Peel the tail shells off the prawns and remove the legs and roe if present. Use to garnish the quiche along with the sprigs of parsley.

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