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Crab & Camembert Quiche

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Crab & camembert quiche

Photography by Mark O'Meara

Crab & Camembert Quiche

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

  • 1 large sheet frozen shortcrust quiche pastry
  • 170g can crab meat, drained
  • 125g camembert, sliced
  • 1/2 bunch asparagus, trimmed, halved lengthways
  • 3 eggs
  • 1 cup (250ml) cream
  • 1 lemon, rind grated


  1. Preheat oven to 190°C. Place a baking tray in the oven. Use the pastry to line a 3cm deep, 24cm (base) fluted flan tin with removable base. Trim the edge. Line the base with non-stick baking paper and fill with rice or baking beans.
  2. Place on the hot tray and bake for 10 minutes. Remove paper and rice.
  3. Spread the crab in the pastry case. Arrange camembert slices over crab meat and top with asparagus.
  4. Whisk the eggs, cream and lemon rind together. Pour over the filling. Bake 30-35 minutes or until just set.

Notes & tips

  • Try this: You can substitute the crab and camembert with salmon and brie.
  • Easier option: Try using a puff pastry sheet and there is no need to 'blind bake'.
  • If making Mini Quiches bake for 15 to 20 minutes.


Fresh Living - March 2005, Page 47
Recipe by Mary Wills

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