Crab and lemon thyme quiche

Crab quiche!

Crab and lemon thyme quiche

Fresh ingredients with no sign of a processed can are always preferable but sometimes location and circumstances dictate otherwise. Hence whilst I love crabs, this recipe makes use of tinned crab meat.

A quiche is essentially a frittata in a pastry case and can be a simple and quick way to feed more than two. 

This recipe also makes use of an underused ingredient, lemon thyme, to add a lovely burst of flavour to compliment the crab.

Lovely lemon thyme

Ingredients:

240g plain gluten-free flour

170g dairy-free margarine

3/4 tbsp cold water

1 onion

2 spring onions

3 eggs

handful of lemon thyme (washed and stalks discarded)

2 tins of white crab meat in brine (170g each and drained)

120ml dairy free single cream

Seasoning to taste

Preheat the oven to 190C and then prepare the gluten free shortcrust pastry. Pastry is always a problem to make since the gluten is not there to add the elasticity. 

In a large mixing bowl rub the cold margarine together with the flour with the tips of your fingers to produce a breadcrumb texture. Add the cold water and combine until the mixture comes together into a dough.

Press the dough into a loose-bottomed flan tin evenly covering the base and sides. Pop into the oven for 10 minutes to bake. 

Meanwhile for the quiche mix, chop the onion and spring onions and add to a large frying pan with some dairy free margarine and sauté until the onions start to brown. Leave to one side and check on the pastry and once it browns slightly, take out to cool and arrange the onions on the pastry.  

In a large mixing bowl, mix the eggs together lightly then add the lemon thyme, crab meat, cream and seasoning to taste. Combine and pour carefully into the pastry case. Pop into the oven for 35 minutes or until it browns slightly. 

Enjoy for lunch or a light dinner with salad and sweetcorn! 

Enjoy!

So, do you ever use an ingredient even if it comes in a tin?