When we invite people over for the first time, this is usually the dish I will serve. Everybody just seem to love it and wants to have the recipe. So I thought I put it on my blog. It is a fantastic dish and it is perfect to serve when you have guests! It can be prepared in advance and be served as lunch, starter (in smaller pieces), as main or as part of a buffet. The fennel works surprisingly well with the fish. And the cream and cheese is very subtle which gives it a flair of fine dining.
I usually serve the quiche with a salad and a cold créme fraiche sauce with a hint of dill.

Serves 4 (or 6-8 for lunch)

Quiche pastry:
200 g all-purpose flour
125 g butter
2 -3 tablespoon of water

1 tbsp olive oil
400 g salmon
200 g crabmeat
200 g prawns
100 g cheddar
3 eggs
1 tbsp plain flour
125 ml cream
125 ml milk
1 small fennel bulb, finely sliced
1 tbsp grated Parmesan cheese
Salt and pepper

Heat the oven to 200 °C.
Put the flour in a bowl. Cut the butter in small squares. Rub butter into the flour using your fingers until it resembles fine breadcrumbs. Add the water. Mix until you get a firm ball. Wrap the ball in plastic and let it rest in the fridge for 30 minutes.
When rested, roll the pastry on a floured surface to a large round (large plate size). Place the pastry in a quiche dish (22 cm in diameter). Gently press the pastry down around the edges. Pre-bake in the oven for about 10 minutes.
Meanwhile, heat the oil. Cook the fish and seafood for a few minutes. Season with salt and pepper. Let cool and then arrange over the pastry shell. Sprinkle with the cheddar.
Beat the eggs in a jug. Whisk in the flour, cream and milk. Season with salt and pepper. Pour over the filling. Decorate with the fennel and parmesan. Bake for about 30-35 minutes or until golden brown and set.