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.
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