Mini quiches for a friend's blogiversary
In their typical way of getting to the subject, Danish say the road to a friend's house is never long. Specially when the invitation to cook comes in such a nice way and the occasion calls for celebration. I don't fancy flowers or candies when I'm invited to a friend's place but today is an exception and I bring flowers to Moira. They're edible and I couldn't stop myself: in the way here I've had a couple... Luckily my home is just around the corner or there would be no flowers left for the party. Happy blogiversary to Tertúlia de Sabores!
Mini Crab-Lime quiches
Lightly adapted from O livro essencial dos aperitivos, KÖNEMANN.
12 mini quiches (or a large one)
2 small eggs (or a large one)
150 ml coconut milk
1 tsp lime jiuce
casca de 1 lima, finamente ralada (pode usar-se limão)
120 grs canned crabmeat, drained
1 tbsp parsley, finely chopped
12 square sheets shortcrust pastry*
a dash of colorau or sweet paprika (optional), to sprinkle
Preheat oven to 200°C. Butter muffin pan and line with the pastry squares. Beat eggs lightly. Combine the remaining ingredients and mix. Season with salt and pepper freshly ground. Fill each shell with the batter to 2/3 of its capacity. Sprinkle with colorau. Bake for 20-25 minutes until golden. Serve warm.
* Shortcrust pastry is a breeze to make with a food processor. Combine 150 grs plain flour, 75 grs chopped cold butter, 1 tsp sugar, a dash of salt in the food processor bowl and pulse to mix all ingredients. Add 30 ml chilled water and pulse whilst doing that until a ball forms. Remove the pastry from the food processor bowl to a floured surface. Knead lightly to form a circle. Cover with film and chill for 30 minutes. Roll out and cut circles (about 8 cm wide each). Wrapped in cling film, uncooked shortcrust pastry dough will keep for up to two days in the refrigerator or can be freezed uncooked.