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Mini quiches with crab

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Ingredients for 1 servings:

  • 2 slice(s) puff pastry, frozen, thawed
  • 2 eggs
  • 180 ml coconut milk (coconut cream)
  • 1 small lemon(s) or lime, zest and 2 tsp juice
  • 200 g crab meat, from the can, drained
  • 1 tbsp chives, chopped
  • Salt and pepper, white

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

makes 18 quiches

Preheat the oven to 210°C. Cut out 8 cm diameter discs from the dough and line 18 pie dishes. Lightly beat the eggs in a small bowl, add all the other ingredients, and mix everything together. Place about 1 tablespoon of filling into each dish. Bake for 20 minutes until golden brown. The quiches will rise during baking and then shrink slightly. Serve warm or at room temperature.

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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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