ingredients
makes 18
2 sheets frozen puff pastry, thawed
2 eggs
3/4 cup coconut cream
finely grated rind of 1 small lime
2 teaspoons lime juice
6 1/2 ounce can crab meat, drained
1 tablespoon chopped fresh chives
method
1. Preheat the oven to hot 210°C (415°F). Using two 12 hole round-based patty tins, lightly grease 18 of the holes. Cut 18 rounds of pastry, using an 3 inch cutter.
2. Beat the eggs lightly in a small bowl and add the remaining ingredients. Season with salt and white pepper. Spoon about 1 tablespoon of filling into each pastry case.
3. Bake for 20 minutes, or until golden. The quiches will rise during cooking, then deflate slightly. Serve warm.
