Crab and Lime Quiches

Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 2 eggs
  • 3/4 cup coconut cream
  • finely grated rind of 1 lime
  • 2 tsp lime juice
  • 1/2 lb of crab meat
  • 1 tbs fresh chives, chopped
  • kosher salt and white pepper to taste
  • Preheat oven to 420 degrees.
  • Using two 12 hole round mini muffin tins.
  • Lightly grease 18 of the holes.
  • Cut 18 rounds of pastry using a 3 inch cookie cutter.
  • Beat the eggs lightly in a small bowl and add the remaining ingredients.
  • Season with salt and white pepper.
  • Add each pastry round to the greased muffin tins and press to form evenly.
  • Spoon about 1 tbs of filling into each pastry.
  • Bake for 20 minutes, or until golden.

Print Recipe

No Comments

Leave a reply