- List Of Ingredients
- For the pastry
- 250g plain flour
- 150g unsalted butter, diced
- 1 tsp fine sea salt
- 2 tsp finely chopped rosemary
- 1 medium egg, beaten
- 3 tbsp milk
- Egg wash (1 egg yolk beaten with 2 tbsp milk)
- For the filling
- 15 raw tiger prawns, peeled, deveined and halved
- 3 medium eggs
- 300ml double cream
- 50ml good quality tomato ketchup
- 1/2 tsp Tabasco
- 5 spring onions, trimmed and sliced
- 10 cherry tomatoes, halved
- 50g Parmesan, freshly grated
- Sea salt and freshly ground black pepper
- Serves 6 as a starter
To make the pastry, put the flour, butter, salt and rosemary into a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and milk and pulse briefly until the dough comes together. Shape the pastry into a disc, wrap in cling film and rest in the fridge for at least 1 hour.
Preheat your oven to 190C/Fan 175C/Gas 5.
Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use to line a loose-based rectangular flan tin, about 25 x 10cm and 3cm deep, or an 18cm round flan tin, 3cm deep.
Line the pastry case with a sheet of greaseproof paper and add a layer of baking beans. Rest in the fridge for 15 minutes. Bake the pastry case for 15 minutes, then lift out the paper and beans and brush the pastry with egg wash. Return to the oven for 3 minutes, then remove and set aside.
Turn the oven down to 160C/Fan 145C/Gas 3.
For the filling, lightly beat the eggs, cream, tomato ketchup and Tabasco together and season with salt and pepper. Scatter the spring onions and cherry tomatoes in the pastry case, followed by the prawns, distributing them evenly. Pour on the egg and cream mixture, then sprinkle with the grated Parmesan. Bake for 25–30 minutes until the custard is set and the pastry is golden.
Leave the quiche in the tin on a wire rack to cool a little before slicing.
Either eat warm or leave it to cool completely and take to the beach or park.