Prawn and Crab Cheese mini quiches is something a little extra special to make. So scrumptious that people will be begging you for more.
Method
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Process the flour and butter for 15 seconds, or until crumbly.
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Add the egg yolks and 3-4 tablespoons of water.
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Process in short bursts until the mixture comes together.
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Add a little extra water, if needed.
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Turn out onto a floured surface and gather into a ball.
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Cover the pastry with plastic wrap and refrigerate for at least 15 minutes.
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Grease eight 3cm (1 1/4 inch) deep loose-based flan tins, measuring 8 cm (3 inches) across the base.
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Divide pastry into 8 equal pieces and roll out so they are large enough to fit and overlap the tins.
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Fit the pastry into the tins and trim off any excess using a sharp knife.
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Cover and refrigerate for 15 minutes.Preheat the oven to 190 degrees.
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Blind bake for 10 minutes, then remove your paper and weights and bake for a further 10 minutes.
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To make the filling, place crabmeat, spring onions, beaten eggs, cream, cheese, chopped dill and lemon rind in an bowl.
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Divide the prawns between the pastry shells.
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The crab mixture will be quite thick, so use a fork to help spread it over the prawns.
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Bake quiches for 15-20 minutes, or until the filling is golden brown.
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suitable for freezing, but recommend doing it with a vacuum sealer.
