Name: Smoked Haddock and Cornish Crab Quiche by Paul Ainsworth
Total time: 65 min
Yield: 2
Ingredients: 250g plain flour; 160g strong cheddar; 160g unsalted butter; Salt and cayenne pepper to season; Flour for rolling; 2 egg yolks; 200g smoked haddock; 500ml milk; 4 sprigs thyme; 150g fresh white crab meat; 50g brown crab meat; 300g crème fraiche; 50ml double cream; 2 egg yolks; 1 whole egg; 2 spring onions sliced finely; 5g Chopped chives; 5g Chopped parsley; 1/2 lemon zest; 2 pinches cayenne pepper; 50g grated strong cheddar; Salt and pepper for seasoning