Prawn Quiche
A prawn quiche needs a crisp base and a custard that sets without turning watery. Both come down to two habits: blind-baking the shop-bought shortcrust until it is pale gold, and patting the cooked prawns completely dry before they go in. With mature cheddar and dill through a creamy filling, a 23cm tart cuts into six generous slices, good hot or cold.
- Total
- 1 h 25 min
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 6
- Per serving
- 520kcal
How to tell when prawn quiche is done
Look at the middle, not the edges. A prawn quiche is ready when the top is golden and the centre moves only slightly, like a barely set jelly, when you give the tin a gentle shake. It carries on cooking in its own heat, so the wobble will disappear as it rests. If the middle still ripples, give it another 5 minutes.
How to cook prawn quiche
Tap a time to start a timer.
- Line the tin Put a baking tray in the oven and heat it to 200°C (180°C fan), gas 6. Unroll the pastry and press it into the tart tin, letting any extra hang over the edge. Prick the base all over with a fork.
- Blind bake Line the pastry with baking paper, fill with baking beans and bake on the hot tray for . Remove the paper and beans and bake for more, until pale golden and dry. Trim the overhanging pastry. Turn the oven down to 180°C (160°C fan), gas 4.
- Prepare the filling Drain the prawns and pat them very dry with kitchen paper. Whisk the eggs, cream, milk, dill and plenty of pepper in a jug. There is no need to add salt, as the prawns and cheese are already salty.
- Fill the case Scatter the prawns and half the cheese over the base. Slide the tin onto the oven shelf, still on the baking tray, then pour in the egg mixture. Top with the remaining cheese.
- Bake Bake for , until the top is golden and the custard is just set, with a very slight wobble in the middle. Leave for before taking it out of the tin and slicing.
Serving and variations
Serve slices warm with salad leaves, or cold for a picnic. A fresh, juicy side such as panzanella goes well with the creamy filling. For a green version, try prawn and spinach quiche, where wilted spinach is added to the custard.
Sliced spring onions or a few thin strips of smoked salmon can be added with the prawns, but keep the total amount of filling the same so the custard still sets.
Common problems and fixes for Prawn Quiche
- The pastry base is soggy.
- Bake the case on a preheated tray and blind-bake it until it is dry and pale gold. Dry the prawns thoroughly too, as damp prawns release water into the custard.
- The filling is watery or has not set.
- Use full-fat cream and milk, dry the prawns and keep to 3 eggs for 250ml of liquid. Bake until only the very centre wobbles, then rest for 10 minutes while it finishes setting.
- The pastry shrinks down the sides.
- Let ready-rolled pastry sit at room temperature for 10 minutes before unrolling, press it right into the corners without stretching and leave the extra pastry overhanging until after blind baking.
- The custard puffs, then cracks.
- The oven is too hot. Keep it at 180°C (160°C fan) for the filling and take the quiche out when the centre still has a slight wobble.
Frequently asked questions about Prawn Quiche
How long does prawn quiche keep, and can I freeze it?
It keeps for up to 2 days in the fridge. You can freeze baked slices for up to 2 months; defrost overnight in the fridge, then reheat at 160°C fan for 15–20 minutes until piping hot all the way through.
Can I serve it cold?
Yes. It is good warm or cold, so it works for picnics and buffets. Chill it within 2 hours of baking if you are not eating it straight away.
Can I use raw prawns?
Yes, but cook them first. Fry them in a little butter for 2–3 minutes until pink, then cool and pat dry before adding. Raw prawns would release too much water.
What can I use instead of dill?
Chives or flat-leaf parsley both work, and Gruyère can replace the Cheddar.
How did you like the recipe?
4.8 / 5 · 68 ratings
