Name: Crab, fennel and herb quiche
Cook time: 50 min
Total time: 50 min
Ingredients: 3 (sheets) ready-rolled shortcrust pastry; 1 tablespoon olive oil; 1 medium_piece (300g) fennel bulb; 250 gram crab meat; 2 tablespoon fennel fronds, finely chopped; 2 tablespoon fresh flat-leaf parsley, finely chopped; 1/2 cup (60g) cheddar cheese, coarsely grated; 300 millilitre cream; 1/4 cup (60ml) milk; 3 eggs

Ingredients

3 (sheets) ready-rolled shortcrust pastry

1 tablespoon olive oil

1 medium_piece (300g) fennel bulb

250 gram crab meat

2 tablespoon fennel fronds, finely chopped

2 tablespoon fresh flat-leaf parsley, finely chopped

1/2 cup (60g) cheddar cheese, coarsely grated

300 millilitre cream

1/4 cup (60ml) milk

3 eggs

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓ -cup/80ml) muffin pan.

2.Cut twelve 9cm rounds from pastry, press into pan holes.

3.Heat oil in large frying pan, cook fennel, stirring, about 5 minutes or until fennel softens and browns slightly. Divide fennel among pastry cases, top with combined crab, fronds, parsley and cheese.

4.Make quiche filling. Whisk cream, milk and eggs in a large jug.

5.Pour quiche filling into pastry cases. Bake about 25 minutes. Stand in pan 5 minutes before serving with lime wedges.

quiche filling We used lump crab meat from the fish market. Reserve fennel fronds when slicing the bulb.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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