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Crab & Asparagus Tart


4 large eggs

125 ml semi skimmed milk

475 ml double cream

Finely grated zest of 1 lemon

2 tbsp. chives

150 g mixed brown and white crab meat

12 asparagus spears, trimmed


1. Preheat oven to 180°C (160°C fan) mark 4. In a jug, whisk together eggs, milk, cream, lemon zest, chives and plenty of seasoning.

2. Stir in most of the crab mixture, then pour into an ovenproof dish, about 1.1 litre (2 pint) or into individual quiches tins. Scatter over remaining crab and gently lay the asparagus spears over the top. Cook for 45min, or until top is golden and mixture is just set.

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