Quick & Easy

Crab, fennel and herb quiche

C R A B, F E N N E L A N D H E R B Q U I C H E
12 Item



1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓ -cup/80ml) muffin pan.
2.Cut twelve 9cm rounds from pastry, press into pan holes.
3.Heat oil in large frying pan, cook fennel, stirring, about 5 minutes or until fennel softens and browns slightly. Divide fennel among pastry cases, top with combined crab, fronds, parsley and cheese.
4.Make quiche filling. Whisk cream, milk and eggs in a large jug.
5.Pour quiche filling into pastry cases. Bake about 25 minutes. Stand in pan 5 minutes before serving with lime wedges.

quiche filling We used lump crab meat from the fish market. Reserve fennel fronds when slicing the bulb.


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