Crab and camembert quiche

Crab and camembert quiche

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Crab and camembert quiche

The ingredient of Crab and camembert quiche

  1. 1 large sheet frozen shortcrust quiche pastry
  2. 170g can crab meat, tired
  3. 125g camembert, sliced
  4. 1/2 bunch asparagus, trimmed, halved lengthways
  5. 3 eggs
  6. 1 cup (250ml) cream
  7. 1 lemon, rind grated

The instruction how to make Crab and camembert quiche

  1. Preheat oven to 190u00b0C. Place a baking tray within 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 new tray and bake for 10 minutes. Remove paper and rice.
  3. Spread the crab within the pastry case. Arrange camembert slices over crab meat and top with asparagus.
  4. Whisk the eggs, cream and lemon rind collectively. Pour over the filling. Bake 30-35 mins or till just set.

Nutritions of Crab and camembert quiche

fatContent: 548.505 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent: 292 milligrams cholesterol

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