The team at Rick Stein’s Cookery School in Cornwall, finalists in the Food Reader Awards 2023, share their recipe for langoustine and clotted cream quiche
rickstein.com
Serves 6-8
Oven temp 200°C / gas 6
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
- 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.
- 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.
- 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.
- 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.
- 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.
You will need
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
Method
- 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.
- 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.
- 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.
- 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.
- 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.
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