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
Method
- 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.
- Place on the hot tray and bake for 10 minutes. Remove paper and rice.
- Spread the crab in the pastry case. Arrange camembert slices over crab meat and top with asparagus.
- 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.
Source
Fresh Living - March 2005, Page 47
Recipe by Mary Wills