Crab and leek quiche
reduced-fat shortcrust pastry
1 individual, just thawed
1 whole, washed, thinly sliced
¾ cup(s), (180ml)
grated parmesan cheese
⅓ cup(s), (25g)
200 g, crab meat
- Preheat oven to 200°C. Lightly spray a 33cm x 11cm rectangular fluted flan tin with oil.
- Cut the pastry into three pieces to fit the tin. Line tin with the pastry and trim any excess. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden.
- Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Cook the leek, stirring, for 3-5 minutes or until softened. Set aside to cool.
- Reduce oven to 180°C. Whisk the eggs and milk in a medium bowl until combined. Stir in the parmesan cheese. Spoon the leek and crab meat into the pastry case and pour over egg mixture. Bake for 30-35 minutes or until the filling is set and golden. Cut into thick slices.