Ingredients Jump to Instructions ↓

  1. 1 shortcrust pastry sheet, rolled

  2. 200g grated Gruyere cheese

  3. 220g tin of crab meat, drained

  4. 250g frozen spinach, thawed and drained

  5. 250g cooked prawns, peeled

  6. 6 eggs

  7. 250ml creme fraiche or single cream

  8. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Line a buttered pie dish with the shortcrust pastry sheet.

  2. Sprinkle half of the cheese on the pastry case. Top with the crab, spinach and then prawns (keep 5 or 6 prawns for decoration).

  3. Beat the eggs, stir in the creme fraiche, season with salt and pepper. Pour the mixture over the prawns, cover with remaining grated cheese and bake in the oven for 1 hour.

  4. Garnish with remaining prawns.


Send feedback