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1
To prepare with a food mixer, place all the ingredients into the mixer, except the water, and blend. (Use cold butter.)
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2
With the machine still operating, add the water, a little at a time, until it forms a dough ball.
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3
Cover with plastic film wrap and refrigerate for 1 hour.
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4
To prepare by hand, place all the ingredients in a bowl, except the water, and rub together using the fingertips until it resembles breadcrumbs.
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5
Add the water, a little at a time, until it forms a dough ball. The dough should not stick to the hands, if so, add a little more flour, and knead again.
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6
Preheat the oven to 180-190C.
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7
Place the prawns into a bowl and add the lemon juice.
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8
Heat a drizzle of oil in a frying pan and gently cook the spring onions and leeks until soft.
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9
Drain the prawns and add to the pan. Stir and leave to cook for 2-3 minutes.
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10
Add the coriander, coconut milk, and tomato puree, and stir well.
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11
Season with salt and black pepper and leave to simmer for 2-3 minutes.
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12
Roll out the pastry onto a floured work surface until quite thin.
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13
Grease a cake tin or quiche dish with butter and line with the pastry.
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14
Leftover pastry can be frozen and used on another occasion.
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15
Prick the pastry with a fork several times, cover with parchment paper, and add some chickpeas or baking beans so as to prevent the pastry from rising during cooking.
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16
Bake for 15 minutes and remove from the oven.
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17
Beat the eggs and add the prawn mixture and grated cheese. Season to taste.
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18
Fill the quiche dish with the mixture and bake for 20 minutes or until set and golden brown.
