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September
24
2006

CAMEMBERT & CRAB QUICHE

[WW DINNER PARTY P81] 

PASTRY

2 CUPS PLAIN FLOUR

¼ TEASPOON BAKING POWDER

PINCH SALT

150g BUTTER

1 EGG YOLK

1 TEASPOON LEMON JUICE

1 TABLESPOON WATER

PROCESS DRY INGREDIENTS WITH BUTTER UNTIL MIXTURE RESEMBLES DRY BREADCRUMBS. MIX TO A FIRM DOUGH WITH LIGHTLY BEATEN EGG YOLK, LEMON JUICE & WATER. TURN PASTRY ONTO LIGHTLY FLOURED SURFACE, KNEAD LIGHTLY. DIVIDE INTO SIX EQUAL PORTIONS. ROLL EACH PORTION OUT THINLY TO FIT BASE & SIDES OF SIX 10cm FLAN TINS. FIT PASTRY INTO TINS. ROLL ROLLING PIN OVER TOP OF EACH TIN TO REMOVE EXCESS PASTRY. REFRIGERATE UNTIL READY TO USE.

FILLING

150g CAMEMBERT CHEESE

155g CAN CRAB

4 SHALLOTS

4 EGGS

¾ CUP CREAM

2 TABLESPOONS SOUR CREAM

SALT

PEPPER

SLICE CHEESE THINLY. SPRINKLE DRAINED, FLAKED CRAB OVER BASE OF EACH QUICHE, TOP WITH SLICED CHEESE. SPRINKLE THE FINELY-CHOPPED SHALLOTS OVER TOP OF CHEESE. BEAT EGGS TOGETHER LIGHTLY, COMBINE WITH CREAM, SOUR CREAM, SALT & PEPPER. POUR CAREFULLY INTO EACH QUICHE. BAKE IN MODERATELY HOT OVEN [220C] 10 MINUTES, REDUCE HEAT TO MODERATE [180C] COOK A FURTHER 15 TO 20 MINUTES OR UNTIL FILLING IS SET.

Damian Eggs , trackback 159 views

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