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Photo of Crab and leek quiche by WW

Crab and leek quiche

Total Time
1 hr 10 min
15 min
55 min
Go back to delicous basics with thiseasy egg-based dish. Packed with crab and leak, these make the dish flavour-filled.


Reduced-fat shortcrust pastry

1 sheet(s), just thawed


1 whole, washed, thinly sliced


3 medium

Skim milk

¾ cup(s), (180ml)

Grated parmesan cheese

cup(s), (25g)


200 g, crab meat


  1. Preheat oven to 200°C. Lightly spray a 33cm x 11cm rectangular fluted flan tin with oil.
  2. Cut the pastry into three pieces to fit the tin. Line tin with the pastry and trim any excess. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden.
  3. Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Cook the leek, stirring, for 3-5 minutes or until softened. Set aside to cool.
  4. Reduce oven to 180°C. Whisk the eggs and milk in a medium bowl until combined. Stir in the parmesan cheese. Spoon the leek and crab meat into the pastry case and pour over egg mixture. Bake for 30-35 minutes or until the filling is set and golden. Cut into thick slices.


SERVING SUGGESTION: salad of sliced tomatoes and torn basil leaves drizzled with balsamic vinegar.If you can’t find fresh crab meat, canned crab, well drained, also works in this tart.