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Crab and Lime Quiche

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Ingredients for 1 servings:

  • 2 packs of puff pastry
  • 2 eggs
  • 185 ml coconut milk
  • 1 lime(s), the juice and the grated peel
  • 200 g crabs (crab meat)
  • 1 tbsp chives, fresh, cut into rolls
  • Salt
  • Pepper, white
  • Grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

small quiches in a muffin tray

Preheat the oven to 200°C. Grease a muffin tin. Cut 12 8 cm diameter circles from the puff pastry and place them in the muffin tin holes. Lightly whisk the eggs in a small bowl. Finely grate the lime zest and mix with the eggs, 2 tablespoons of lime juice, the coconut milk, and the finely chopped chives. Season with salt and pepper. Divide the crab meat among the puff pastry cases and pour the lime milk evenly over them. Bake the quiches for about 20 minutes, until golden brown. They will rise during baking but will shrink slightly afterwards. Serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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