Quiche au Crabe = Crab Quiche

A Summer quiche for a light lunch or supper and very easy to make, this dish is both satisfying and dietetic.
The delicate taste of the crab meat is just enhanced by some chives and a drizzle of chilli-flavoured olive oil.
The bread crumbs soaked in milk do not require any added salt and provide an easy binding mix.
This quiche can be eaten hot or cold.

Serves 4:

2 x 170g tins crab meat or fresh white crab meat
A stale or fresh half baguette
1 small tin unsweetened carnation milk
Some chives, chopped
1 tablespoon chilli-flavoured olive oil
Freshly ground Cayenne pepper

1. Break the bread in a mixing bowl and pour the milk on top. Mix with a fork and add the chives, the olive oil and freshly ground pepper (1 turn of the mill)

2. Add the crab meat and mix well. If you are using tinned crab meat, drain thoroughly.

3. Put the mixture in a quiche dish and bake for 20 minutes at 220C.

4. Serve with a salad and some Chablis.

Bon Appétit!

Tip:
I make my own chilli-flavoured olive oil by putting a handful of chillies in a jar of olive oil. The longer you keep it, the stronger it becomes.

If you want to give this dish a Caribbean touch, replace the condensed milk with coconut milk and add the juice of a lime.

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