Langoustine quiche with tarragon and parsley
For the langoustine quiche
- plain flour, to dust
- 1 block shortcrust pastry
- 4 free-range eggs
- 750g/1lb 10oz langoustines
- 175ml/6fl oz full-fat milk
- 100g/3½oz clotted cream
- 2 tsp finely chopped fresh tarragon
- 2 tsp finely chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes.
Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes.
Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½.
While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper.
Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly.
Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche.
If you don't have baking beans you can use dried goods like rice, beans, lentils or flour to blind bake your pastry case.