Crab & Camembert Quiche
55 min·French
Crab & Camembert Quiche
Ingredients
- 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
Instructions
4 steps
- 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.
10 min - 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.
30 min
Progress
0 / 4 steps