Preheat the oven to 190'C.
Make sure the butter and water you are using to make the pastry are cold.
Place the flour, butter and salt in a bowl and rub between your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and slowly add the water. Bring the pastry together by hand, kneading lightly until you have a smooth ball
Wrap the pastry in cling film and chill for at least 20 minutes.
Brush a deep, loose-bottom, 24cm tart tin with oil. Set a small ball of pastry aside and roll out the rest on a lightly floured surface. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
Use the small ball of pastry to press the tart case into the flutes around the sides of the tart case and trim the edges, saving a little more pastry for later. Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 minutes.
Line the pastry with baking parchment and fill with baking beans. Transfer to the oven and bake for 20 minutes. Remove the beans and the baking parchments and then return the pastry to the oven for 5 more minutes.
Reduce the oven temperature to 140'C.
Mix together the eggs, egg yolks, milk and cream.
Pick through the crab meat to remove all of the shell then flake into the mixture. Finely chop the chilli and the chives and add to the mixture. Season with salt and paper and then pour the mixture into the tart case.
Transfer to the oven and cook for 45 to 50 minutes. The filling should be firm to the touch but retain a slight wobble all over. Leave the quiche to cool on a wire rack for at least half an hour before slicing and serving with a salad for a simple lunch or supper.
«Be sure to use fresh crab and make sure you remove all of the shell. If you want a strong crab flavour try introducing a little brown meat too.»