Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the butter and fat until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix in the liquid gradually, adding enough to bring the pastry together into a ball. In a food processor, add the liquid through the funnel while the machine is running. Wrap the pastry well and chill for 20-30 minutes. Roll out the pastry on a well-floured surface with a floured rolling pin.
Wrap the circle of pastry around the rolling pin to lift it into a 25 cm (10 inch) flan dish. Unroll the pastry over the dish. Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it. Roll the rolling pin over the top of the dish to remove excess pastry, or cut off with a sharp knife. Mix the eggs, milk, cream and garlic together. Sprinkle the cheese, onion, chillies and prawns onto the base of the pastry and pour over the egg mixture. Bake in a preheated 200°C (400°F) Gas Mark 6 oven for 30 – 40 minutes until firm and golden brown. Peel the tail shells off the prawns and remove the legs and roe if present. Use to garnish the quiche along with the sprigs of parsley.
I use a wok for this pasta dish as it keeps hot and is easy to work with lots of pasta. Start by heating oil, then add prawns & garlic and sauté for about 1 minute, be careful not to burn the garlic. Add the spring onions, oregano & lime zest cook for another minute or so. Pour in white wine and reduce a little, for about a minute. Add butter, tomatoes, chilli, freshly cooked pasta & the juice from the limes and toss about until it is all heated through and the pasta is completely coated in the flavours. Toss in the grated parmesan, parsley, s&p and serve immediately.