Prawn quiche with spring onions

Name: Prawn quiche with spring onions
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 Federation Spring onions; 250 g Sour cream or crème fraîche; 5 Eggs (Gr. M); 1-2 Garlic cloves; 7-10 Tbsp salt, white pepper; 1 package (230 g) round puff pastry (e.g. Back'n roll; from the refrigerator); 400 g crab meat (e.g. shrimps); 1/2 bunch Dill; 7-10 Tbsp Lemon slices; 7-10 Tbsp to garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 Federation Spring onions
250 g Sour cream or crème fraîche
5 Eggs (Gr. M)
1-2 Garlic cloves
7-10 Tbsp salt, white pepper
1 package (230 g) round puff pastry (e.g. Back'n roll; from the refrigerator)
400 g crab meat (e.g. shrimps)
1/2 bunch Dill
7-10 Tbsp Lemon slices
7-10 Tbsp to garnish

Directions

1
Clean, wash and cut the spring onions into short pieces
2
Stir sour cream and eggs until smooth. Peel garlic and press it directly into the sour cream. Season to taste with salt and pepper
3
Place the puff pastry without baking paper in a pie or tart tin (approx. 26 cm Ø). Prick it more often with a fork. Turn the edge slightly inwards. Spread the prawns and spring onions on the bottom and pour the sour cream over them
4
Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for about 45 minutes. Wash dill and chop if necessary. Sprinkle quiche with dill. Garnish with some lemon slices if necessary
5
Drink: cool Proseco