Quiche with surimi

Ingredients for 4 servings:

• 1 pack of puff pastry, round
• 1 shallot(s), finely chopped
• 150 g carrot(s)
• 100 g leek, white part
• 50 g celery
• 50 g fennel
• 50 cl white wine
• 20 cl cream
• 4 eggs
• 350 g surimi
• salt and pepper
• Ginger powder
• Cayenne pepper
• Coriander powder

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

even better with crabmeat but a bit more expensive

Preheat oven to 200 degrees Celsius. Finely julienne the carrots, leeks, celery, and fennel. Sauté the shallot in butter, add the julienne vegetables, and the white wine. Simmer until the vegetables are cooked but still firm to the bite. Stir in the finely chopped surimi or crab meat and season to taste. Let cool. Mix the eggs and cream and fold in. Season again. Roll out the puff pastry, place it on a baking sheet lined with baking paper, and prick the mixture with a fork. Spread the mixture over the base. Bake for approx. 40 minutes. Serve slightly cooled with some leaf salad (lamb’s lettuce, arugula, etc.). Serve as a snack for 4 people, or as a starter for 6 people.