Crab And Artichoke Quiche

Ingredients

7oz/200g shortcrust pastry
2 eggs
4fl oz/100ml double cream
2fl oz/50ml milk
salt and freshly ground black pepper
3oz/75g flaked crab meat
4 young whole artichokes, cooked (fresh or frozen, botted or tinned)

Instructions

1) Roll out pastry to fit a 7in/18cm fluted loose-bottomed flan tin. Chill for 30 minutes.

2) Bake blind for 10 minutes at 400F, 200C. Remove from oven and cool slightly.

3) Next make the filling: Whisk eggs with cream and milk and season with salt and freshly ground black.

4) Sprinkle crab into base of pastry case.

5) Quarter artichokes, reserving on for the center.

6) Arrange quarters on top of crab meat and place remaining whole one in the center. Pour over egg mixture.

7) Return to oven for a further 30 minutes, or until pastry is crisp and quiche is set and golden.