Crustless Crab, Feta and Spinach Quiche

Serves 6-8

3 tsp light olive oil + extra for greasing
3 shallots, finely sliced
100ml white wine
150g spinach, leaves and stalks roughly chopped
200g crab meat (150g white and 50g brown)
160g crème fraîche
2 medium eggs, beaten
80ml double cream
80ml Greek yogurt
Zest of 1 lemon
Salt and freshly ground black pepper
100g feta cubes

25cm oven-proof metal pie dish

METHOD

Heat the oil in a frying pan over a low-medium heat, then add the shallots and a pinch of salt. Gently cook for 15 minutes, stirring occasionally. Add the wine and spinach stalks, simmer for 5 minutes, then stir through the spinach leaves. Cook until the wine has evaporated, the shallots are translucent, and the spinach is wilted then remove from the heat and set aside.

Heat the oven to 140C fan and lightly grease the pie dish.

To make the quiche, mix the brown crabmeat with the crème fraîche, eggs, double cream, lemon zest, pepper and a pinch of salt. Gently mix in the white crabmeat and feta. Pour a little of the crab mixture into the bottom of the pie dish, then top with the spinach and shallots. Pour the remaining crab mixture on top, gently agitate so there are no air pockets.

Cook the quiche for 40-45 minutes so the top is golden but there is a slight wobble to the mixture. Take out of the oven and leave to cool before slicing.