Claude Bosi Cornish crab quiche with leek fondue recipe

Claude Bosi served up Cornish crab quiche with leek fondue and creme fraishe on this week’s episode of James Martin’s Saturday Morning.

The ingredients are: 400g double cream, 200ml whole milk, 6 egg yolks, 2 whole eggs, 170g brown crab meat, 470g leek fondue, 1 block shortcrust pastry, Salt and pepper, 1 tsp chives and Zest of one lemon 1 tsp salted butter.

To serve: White crab meat seasoned with lemon, chives, pepper and salted butter – and a generous helping of crème fraiche.




See recipes by James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.

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