CHILLI PRAWN QUICHE

Preparation Method :

• Sift the flour with a pinch of salt into a mixing bowl and mix well.
• Rub in the butter and fat until the mixture resembles fine breadcrumbs.
• Mix in the liquid gradually, adding enough to bring the pastry together into a ball. In a food processor, add the liquid through the funnel while the machine is running.
• Wrap the pastry well and chill for 20-30 minutes.
• Roll out the pastry on a well-floured surface with a floured rolling pin.
• Wrap the circle of pastry around the rolling pin to lift it into a 25 cm / 10 inch flan dish. Unroll the pastry over the dish.
• Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it.
• Roll the rolling pin over the top of the dish to remove excess pastry, or cut off with a sharp knife.
• Mix the eggs, milk, cream and garlic together. Sprinkle the cheese, onion, chillies and prawns onto the base of the pastry and pour over the egg mixture.
• Bake in a preheated 200°C/400°F/Gas Mark 6 oven for 30-40 minutes until firm and golden brown. Peel the tail shells off the prawns and remove the legs and roe if present. Use to garnish the quiche along with the sprigs of parsley.