Prepare the pastry:

Rub the butter and flour together until the mixture resembles coarse breadcrumbs.

Mix in the fennel seeds and gradually add the cold water until the dough forms a smooth ball.

Wrap in plastic wrap and chill for 1 hour.

Prepare the filling:

Heat oil and butter in a frying pan over medium-low heat.

Add shallots with a pinch of salt and cook for 15 minutes, stirring occasionally.

Add wine and chard stalks, simmer for 5 minutes, then stir in the chard leaves.

Cook until the wine evaporates and shallots are translucent. Remove from heat and set aside.

Blind bake the pastry:

Preheat the oven to 160°C fan/gas 4.

Grease a 25cm flan tin with butter.

Roll out the pastry on a floured surface and line the tin, leaving a 2cm overhang.

Prick the base with a fork, line with baking paper, and fill with baking beans or rice.

Bake for 15 minutes, remove beans/paper, and bake for another 10 minutes.

Let cool, then trim excess pastry.

Assemble the quiche:

Mix brown crabmeat, crème fraîche, eggs, cream, lemon zest, white pepper, and a pinch of salt.

Gently fold in white crabmeat and feta.

Pour a little of the mixture into the pastry base, then add the chard mixture.

Pour in the rest of the crab mixture, ensuring there are no air gaps.

Bake the quiche:

Reduce oven temperature to 140°C fan/gas 3.

Bake for 45 minutes until the quiche has a slight wobble in the center.

Let cool before slicing and serving.