Prawn cocktail quiche
Serves: 6 as a starter
Prep time: 30 minsTotal time: 
Recipe by Nathan Outlaw / Recipe photograph by David Loftus
Prawn cocktail quiche
Serves: 6 as a starter
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
439Kcal
Fat
34gr
Saturates
20gr
Carbs
20gr
Sugars
4gr
Fibre
1gr
Protein
13gr
Salt
0.8gr
Nathan Outlaw
King of seafood cookery, Nathan Outlaw worked with many top-name chefs before opening his first restaurant aged just 24. He now has four award-winning restaurants, three in Rock and Port Isaac, Cornwall, and another at The Capital Hotel in London.
See more of Nathan Outlaw’s recipes
Nathan Outlaw
King of seafood cookery, Nathan Outlaw worked with many top-name chefs before opening his first restaurant aged just 24. He now has four award-winning restaurants, three in Rock and Port Isaac, Cornwall, and another at The Capital Hotel in London.
See more of Nathan Outlaw’s recipes
Ingredients
For the pastry
- 125g plain flour, plus extra for dusting
- 75g unsalted butter, diced
- ½ tsp fine sea salt
- 1 tsp finely chopped rosemary
- 1 medium egg, beaten
- 1½ tbsp milk
- 1 egg yolk, beaten
- 2 tbsp milk
For the filling
- 2 medium eggs
- 200ml double cream
- 2 tbsp good-quality tomato ketchup, ideally homemade, or we like Tiptree
- ¼ tsp Tabasco
- 5 spring onions, trimmed and sliced
- 10 cherry tomatoes, halved
- 10 raw prawns, peeled and deveined
- 25g Parmesan, freshly grated
Step by step
Get ahead
Bake the pastry case up to 2 days ahead; store in an airtight container.
- To make the pastry, put the flour, butter, salt and rosemary into a food processor and blitz until the mixture resembles fine breadcrumbs. (Or, rub the ingredients together by hand in a bowl.) Add the egg and milk and pulse briefly (or mix gently by hand) until the dough comes together. Shape into a disc, wrap in clingfilm and rest in the fridge for at least 1 hour.
- Preheat your oven to 190°C, fan 170°C, gas 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use to line a loose-based rectangular flan tin, about 36 x 12cm and 3cm deep, or an 18cm round flan tin, 3cm deep.
- Line the pastry case with a sheet of baking paper and add a layer of baking beans. Rest in the fridge for 15 minutes.
- Bake the pastry case for 15 minutes, then lift out the paper and beans. Mix the egg yolk and milk and brush onto the pastry. Return to the oven for 3 minutes, then remove and set aside. Turn the oven down to 160°C, fan 140°C, gas 3.
- For the filling, lightly beat the eggs, cream, tomato ketchup and Tabasco together and season with salt and pepper. Scatter the spring onions and cherry tomatoes into the pastry case, followed by the prawns, arranging them equally along the case. Pour on the egg and cream mixture, then sprinkle with the grated Parmesan. Bake for 35-40 minutes or until the custard is set and the pastry is golden.
- Leave the quiche in the tin on a wire rack to cool a little before slicing. Either eat warm or leave it to cool completely. Serve as a starter or wrap up and take to the beach or park.
Chef quote
I love a good prawn cocktail, who doesn't? This picnic quiche is a little nod to the 1970s classic. It has the same flavours but no limp lettuce or tasteless tomato. Prawn cocktail will never be the same again!
