Mini Quiches with Crabs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 slices puff pastry, frozen, thawed
- 2 egg (s)
- 180 ml coconut milk (coconut cream)
- 1 small lemon (s) or lime, zest and 2 teaspoons juice
- 200 g canned crab meat, drained
- 1 tablespoon chives, chopped
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 210 ° C. Cut out 8 cm diameter slices from the dough and use them to line 18 pie molds.
- Lightly beat the eggs in a small bowl, add all the other ingredients and mix everything together. Place about 1 tablespoon of filling in each mold.
- Bake until golden in 20 minutes. The quiches rise while baking and then collapse again easily.
- Serve warm or at room temperature.
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