Crab and Roquefort Quiche Recipe

4 servings

Ingredients
200 grams softened puff paste
6 canned Scallions, chopped
185 grams canned, drained crab meat.
100 grams mild Roquefort cheese
2 eggs
¾ cup (185 ml) cream
¼ tablespoon powdered nutmeg

Preparation

1 Wrap a 20 cm tin with the puff paste. Cover with aluminum foil, place some beans or rice on it and bake for 10 minutes. Take of the foil and the beans, turn the heat down to 180°C, and bake for 7 more minutes.

2. Sprinkle the onions over the paste and place the crab meat in it. Blend the cheese, eggs and cream together. Pour this mix over the crab meat, sprinkle the nutmeg and bake for 30 minutes, 180°C.

Serving suggestion
Marvelous with a fresh salad and brown bread.
Oven Temperature: 190°C

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