Serves 6
shortcrust pastry, made using 6 oz (175g) self-raising flour
Filling
4 eggs
3/4 pint (400ml) single cream salt and freshly milled pepper
1 tablespoon sherry
8 oz (225g) crabmeat
2 oz (50g) grated Cheddar cheese
Heat the oven to 375°F (190°C) or Gas no 5. Roll out the prepared pastry to a circle on a lightly floured work surface and use to line a 10 inch (25cm) quiche tin (with removable base) or flan ring set on a baking tray. Chill while preparing the filling.
Lightly mix together the eggs and cream and season with salt and pepper. Strain into a jug and add the sherry. Flake the crabmeat (remove any sinews or bone) over the base of the pastry case and sprinkle evenly with the grated cheese. Pour in the cream and egg mixture. Place in the centre of preheated oven and bake for 40 minutes until set. Serve warm.