Crab quiche with spring onions

Ingredients for 1 servings:

• 230 g puff pastry, ready-made
• 2 bunch of spring onions
• 400 g crab or shrimp, organic
• 250 g crème fraîche or sour cream
• 5 eggs
• 2 cloves garlic
• salt and pepper
• possibly curry powder or paprika powder
• ½ bunch of dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash, trim, and finely chop the spring onions. Rinse the crabs and drain well (I also like to use frozen ones). Then mix the sour cream with the eggs and add the peeled, finely chopped garlic cloves. Season generously with salt and pepper. If you like, you can also add a little curry or paprika. Place the puff pastry in a pie or tart dish – or on a baking sheet. Prick the edges several times with a fork and fold the edges in slightly. Spread the crabs and finely chopped spring onions on the base and pour the sour cream mixture over everything. Bake the quiche in a preheated oven (200°C) for about 45 minutes. In the meantime, wash and chop the dill. Sprinkle it over the quiche before serving.