When I had some pastry to use up, I figured it was enough to make two mini pies of some sort. I also happened to have some prawns in the fridge, so decided to make a couple of individual quiches. Perfect, I thought, little starter pies to stretch your stomach in prep for a main course.
Luckily, I hadn't actually prepared any dinner to follow this, because after eating one, I was mighty full. Yes, Hungry Jenny no longer hungry!
(Having said that, I should point out that the leftover pastry was from a batch of tarts I was making, which I had been er, munching on in the interim.)
Despite that though, these quiches would make a good light(ish) lunch - served with a bit of side salad - or in my case below, a random bit of extra coriander because I had no salad ingredients to hand!
Single Serving Prawn and Coriander Quiche Makes 4 (using 3.5" ramekin dishes):
200g plain flour
Pinch of salt
100g cold butter, diced
Some ice cold water
OR 300g shortcrust pastry
200g cooked prawns
50g onion, finely chopped
Juice and zest of 1 small lemon
Good handful of fresh coriander, chopped
200g double cream
1 egg
If using premade pastry, go straight to step 2.
200g plain flour
Pinch of salt
100g cold butter, diced
Some ice cold water
OR 300g shortcrust pastry
200g cooked prawns
50g onion, finely chopped
Juice and zest of 1 small lemon
Good handful of fresh coriander, chopped
200g double cream
1 egg
If using premade pastry, go straight to step 2.
1. Sift the flour into a bowl with the salt. Rub in the butter to breadcrumb mixture. Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
2. Preheat the oven to 190 degrees C. Roll out the dough onto a lightly floured surface. Cut out 4 circles to line the base and sides of 4 individual ramekin dishes.
3. Cover with foil and fill the holes with baking beads. Bake blind for about 12-15 minutes until lightly golden. Allow to cool.
4. Whack the oven back on to 190 degrees C. Mix the prawns with the onion, lemon juice and zest in a large bowl. Carefully stir in the fresh coriander.
5. Spoon the prawn mixture equally into the 4 ramekins. In another bowl, beat the egg with the double cream, then carefully pour into each ramekin. Bake for 25-30 minutes until the filling is set.
Pie out.
Read my other Friday Pie Day adventures.
Other seafood recipes you might enjoy.
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