Crab quiche with fresh herbs

Name: crab quiche with fresh herbs
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 8 slices buttered puff pastry (frozen), thawed; 2 cans crab (a 170 g), drained; 1 tin can crispy corn granules (300 g), drained; 4 Eggs; 1 cup creme fraiche 200 g; 75 g ground cheese young bag 175 g; tray dill (a 15 g), finely chopped; 1 tray basil (15 g), in strips

A tasty recipe. The main course contains the following ingredients: fish, buttered puff pastry ((frozen), thawed), crab ((a 170 g), drained), crispy corn kernels ((300 g), drained), eggs, crème fraîche (200 g), ground cheese young (bag 175 g), dill ((a 15 g), finely chopped), basil ((15 g) and in strips).

Ingredients

Kitchen Stuff

1 large spring form (Ø 24 cm) or 4 small spring shapes (Ø 12 cm), greased

Directions

Preheat the oven to 200 ° C. Line the shape (s) with the dough. Mix the crab with the corn and spread over the shape (s).
Beat the eggs with the crème fraîche. Mix in the cheese, dill, basil and pepper and salt. Keep some dill behind for garnishing. Pour in the form (s). Bake the quiche (s) in 35-40 (large) or about 25 minutes (small) golden brown and done. Tasty with a salad of arugula and lamb's lettuce.