Surprisingly the flavour combinations balance each other without overpowering the sweet crab meat and the many different textures make this a most interesting dish. I would recommend you serve this with a fresh salad or with lightly dressed leaves.
155g of plain flour
4 large eggs
2 level teaspoons of sea salt
1teaspoon of baking powder
105g of cooking margarine to act as shortening
50 ml ice water, or as needed
30 g butter
8 chestnut mushrooms, thinly sliced
4 spring onions, thinly sliced
1/4 red pepper, diced
1/4 red pepper, diced
1 garlic clove grated
Freshly ground black pepper to season
230 ml of double cream
1 teaspoon of celery salt
3 dashes hot pepper sauce (Tabasco)
½ pound of fresh white crabmeat
100g of grated Italian Pecorino cheese (use cheddar if you like)
Whisk the flour, 1 egg, salt, and baking powder together in a bowl and add the margarine (shortening) into flour mixture and combine by hand until mixture resembles coarse crumbs.
Stir in iced water into the mixture slowly, adding just enough so the dough just holds together. Form the dough into a ball, wrap in cling film, and refrigerate 30 minutes.
Preheat the oven to 200c (Fan 180c).
Generously flour a work surface and roll the dough out to an even circle about 11 inches across. Place this crust into a 9 inch flan tin and press the edges of the dough gently over the rim.
Bake the pastry in the preheated oven until lightly browned, 6 to 7 minutes.
Reduce the temperature 190c
Heat the butter in a large frying pan over a medium heat; fry the mushrooms and peppers in the hot butter stirring continuously until the vegetables soften, about 5 minutes; stir in garlic and cook a two minutes more. Add the salt and black pepper and remove from the heat.
Whisk the cream, eggs, celery salt, spring onions and tabasco sauce together in a bowl until thoroughly combined; stir in the crabmeat and mushroom & Veg mixture into the egg mixture.
Add half of the cheese to the quiche mix and stir gently to mix. Pour the mix into the pastry base and sprinkle the remaining cheese on top.
Bake in the oven until the quiche filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.
Allow to cool slightly and cut off any remaining overlapping pastry and serve.