Camembert is a soft and creamy cheese. For this recipe it is mixed with eggs, cream and crab meat, resulting in a light and fluffy quiche that melts in your mouth.
1 large sheet frozen short crust quiche pastry
170g canned crab meat, drained
125g camembert, sliced
1/2 bunch asparagus, trimmed, halved lengthwise
1 cup heavy cream
3 tablespoons lemon juice
1 lemon, rind grated
Salt and pepper to taste
1 teaspoon chopped chives
In a small bowl, place the crab meat and the lemon juice. Toss well.
Beat the eggs in a separate bowl. Fold in the cream and lemon rind.
Preheat the oven to 190F.
Place the pastry in a round tin pan with a removable base. Trim the edges and place baking paper on top of the pastry. Fill it with rice or beans. Put the pan in a baking tray and bake it for 10 minutes or until light brown. Remove the lining and rice or beans.
Add the crab meat to the pastry case. Spread it well. Top it with camembert and asparagus. Pour in the egg mixture and sprinkle it with chives. Bake it for 20-25 minutes or until the eggs are set. Remove from the oven and let it cool for 5 minutes. Slice and serve warm.
Photo Courtesy Of: Allerina & Glen MacLarty