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Recipe List

Deep Crab and Watercress Quiche

This recipe was kindly supplied by Frieda Bascombe. This is best made in a tart tin which is 20cm x 4-6cm and has a removable base.
The depth ensures the lovely loose set of the filling.


ml double cream
x medium eggs
x clove garlic, crushed
g watercress
x tbsp grated parmesan
Black pepper

Shortcrust pastry:

g plain flour
g unsalted chilled butter
x egg yolk (reserve the egg white)
Enough water to bind pastry together
Preheat oven to Gas 5/6.

Cook watercress with some water in saucepan for 8-10 mins, adding the crushed garlic for the last 2 minutes. Drain well, squeezing in hand to get rid of all water, and chop fairly finely. Leave to cool.

Make the pastry, put in frig for a couple of hours, roll out quite thinly on a floured surface and carefully lift it into the tin. Press into the tin and trim. Line it with foil and weigh down with pulses or baking beans. Bake for 15-20 mins, then remove the foil and beans. Brush insides with reserved egg white and bake for another 10 mins, or until lightly coloured.

Whisk together the cream and the eggs, season with salt and pepper. Fold in the chopped watercress and crabmeat. Tip filling into tart, sprinkle with the parmesan and some black pepper.

Bake quiche for 40-45 mins, until puffy and golden and the centre is just set. Remove collar from tart. Rest for 10 mins before eating.

Serve with green salad.