Langoustine and clotted cream quiche with tarragon and parsley

For the shortcrust pastry:

• Plain flour 225g
• Salt ½ tsp
• Chilled butter 65g, cubed
• Chilled lard 65g, cubed
• Cold water 1½ -2 tbsp
• Egg white 1

For the langoustine and clotted cream quiche:

• Milk 175ml
• Rodda’s Cornish clotted cream 100g
• Eggs 3, large
• Tarragon 2 tsp, finely chopped
• Parsley 2 tsp, finely chopped
• Salt and freshly ground pepper to season
• Langoustines 750g, cooked and shelled

1. For the shortcrust pastry: sift the flour and salt into a food processor or mixing bowl. Add the chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round-bladed knife until it comes together into a ball, then turn out onto a lightly floured work surface and knead briefly until smooth.
2. Preheat the oven to 200°C / gas 6. Roll out the pastry on a lightly floured work surface and use it to line a 4cm deep, 22½cm loose-bottomed flan tin. Prick the base with a fork and leave it to chill in the fridge for 20 minutes.
3. Line the pastry case with a sheet of greaseproof paper and baking beans. Bake it blind for 15 minutes. Remove the paper and beans and return it to the oven for 5 minutes. Remove once more and brush the base with the unbeaten egg white. Return it to the oven for 1 minute. Remove and reduce the oven temperature to 190°C / gas 5.
4. For the langoustine and clotted cream quiche: in a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the eggs and then stir in the tarragon, parsley, ¾ teaspoon of salt and some freshly ground black pepper.
5. Scatter the langoustine over the base of the cooked pastry case and pour over the egg mixture. Bake the quiche for 25-30 minutes until just set and lightly browned. Leave it to cool slightly before serving with a green salad.

Recipe originally published in Rick Stein’s Food Heroes.