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Crab and camembert quiche
Crab and camembert quiche
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate your entertaining with a luxurious crab and asparagus quiche featuring creamy Camembert.
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
  • 250ml cream
  • 1 lemon, rind grated
Instructions:
  • Preheat the oven to 190°C. Place a baking tray in the oven. Line a 3cm deep, 24cm (base) fluted flan tin with removable base with pastry, trimming the edges. Line the base with non-stick baking paper and fill with rice or baking beans.
  • Bake on the hot tray for 10 minutes, then remove the paper and rice.
  • Evenly distribute the crab in the pastry case, layer Camembert slices over the crab, and finish by garnishing with asparagus.
  • Combine the eggs, cream, and lemon rind by whisking together until well blended. Pour this mixture over the filling and bake for 30-35 minutes, or until it is just set.

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